When I think back to the first time Moroccan salmon became part of my life, I see myself as a quiet child in the doorway of our kitchen. My knees pulled up, my arms wrapped around them, I would sit where I thought no one noticed me.

My mother's friend moved through the kitchen with my mom like she belonged there, filling the air with the sound of her bracelets and her stories. She spoke of Morocco, of family tables that seemed to stretch endlessly, of platters heavy with fish covered in sauce the color of fire. I didn't speak much, but I listened.

I learned from the sidelines. The way cumin seeds had to bloom in oil until the air itself seemed to change. The moment garlic slipped into the pan, not too soon, never too late. How paprika could stain fingertips red, and how coriander always needed to be fresh to sing.

I caught these lessons not because anyone taught them to me, but because I was there, a child in the corner with ears wide open. Even the scent of her perfume tied itself to those afternoons-floral, strong, mixing with cumin and tomatoes until it clung to my hair long after she left.

Most of the time, my silence kept me invisible. Yet one day, she looked up from the stove and found me cross-legged on the floor. She didn't ask me to speak. Instead, she reached for a small bowl of cumin seeds and placed it in my hands. My fingers trembled as I tilted them into the oil. The pan hissed. The fragrance spread. She smiled, as if I had said something out loud. That was one of the times the kitchen felt like a new place where I could exist fully, even without words.

The Language of Moroccan Spices

Years later, when she invited me to help her prepare Moroccan salmon properly, I discovered that I had been memorizing every step. She would tell me what to do, and I already knew. To her, it was no surprise. To me, it was a revelation. Through this fish, through the sauce that simmered deep and red, she gave me a way to step forward. Food became a way to speak when my voice was still learning to catch up.

Now, in my own kitchen, it is Lin who often hovers close while I cook. She stands on her tiptoes to watch the pot, her small hands reaching for cilantro leaves to scatter across the counter. Sometimes she asks to smell the spices, pressing her nose close to the bowl before handing it back with a grin. While the rest of the house buzzes, it's her quiet presence at my side that feels most familiar. When I see Lin leaning into the rhythm of the kitchen, watching and absorbing, I recognize the child I once was, sitting silently in the doorway, taking it all in.

The salmon never sits alone. There are always other Moroccan dishes I always go back to, stuffed peppers plump with rice and turkey, bright carrot soup with chermoula, a spicy carrot salad that tingles on the tongue, bowls of pearl couscous salad dotted with herbs. These plates weave in and out of our meals like familiar songs. They remind me of how easily Moroccan flavors nestled into the rhythms of our family.

Moroccan salmon is no longer the dish I watched from a distance. It has become part of how I feed the people I love, how I invite them in. And though I speak freely now, I still remember the quiet girl in the corner, whose first true words were spoken through cumin seeds falling into hot oil.

Ingredients

• Salmon fillets - I use salmon because it holds its shape well while soaking up all the spice and sauce. In Israel, the dish is often made with white fish like grouper or sea bass, but salmon has become the fish I return to in Canada. Its richness balances the heat and spices beautifully. If you prefer, trout or another firm fish can be swapped in.
• Ripe tomatoes - Tomatoes are what give Moroccan salmon its body. They break down into a sauce that clings to every bite of fish. When fresh tomatoes aren't at their peak, a good canned option works too.
• Cilantro - Added at different points, cilantro brightens the sauce and balances the heavier spices. Parsley can work as a substitute, though the flavor will be earthier.
• Jalapeños - The heat of Moroccan salmon should come gently, building with each bite, and these jalapeños make that possible. In my own kitchen, I sometimes use a single deseeded jalapeño when cooking for the kids, but on nights when it's just adults at the table, I let a few more slip in.

See the recipe card for full list and exact quantities.

How to Make This Moroccan Salmon Recipe

If you've never cooked fish in a fragrant Moroccan sauce before, this recipe is a beautiful place to begin. The peppers, tomatoes, and garlic melt into a base that carries the heat of jalapenos and the warmth of paprika and turmeric. It's a easy dish that feels generous without being complicated. Here's how to make it step by step:

Prepare the Base

Heat a little oil in a wide pot. Slice the red bell pepper into thin strips and sauté until it softens. Add the sliced tomatoes and let them cook down, releasing their juices.

Soften the Garlic

Add the whole peeled garlic cloves. Lower the heat and allow them to soften slowly until their sharpness mellows.

Season and Simmer

Stir in a portion of the chopped cilantro along with paprika, turmeric, water, chickpeasand the sliced jalapenos. Cover the pot and let the sauce simmer gently over low heat, giving time for the flavors to meld.

Make the Spiced Oil

In a separate bowl, combine canola oil with more paprika, turmeric, salt, and the remaining cilantro. Mix until it forms a smooth, reddish brown sauce.

Coat the Salmon

Pour into your pot or dip each salmon fillet into the spiced oil, coating them well. This step helps the fish absorb flavor while staying tender as it cooks.

Finish the Dish

Nestle the salmon fillets into the simmering tomato sauce. Pour any remaining spiced oil over the top. Cover and let the fish cook gently on low heat until just cooked through and flaking easily with a fork.

Storage

Once the fish has cooled, tuck it away in a sealed container and it will keep for up to three days. By the next day, the sauce tastes even more layered. The garlic mellowing, the peppers deepening, the spices weaving together more tightly.

When I reheat it, I do so slowly on the stovetop with a splash of water to bring the sauce back to life. Freezing doesn't suit this dish, but with flavors that grow richer overnight, it's the kind of leftover that never lasts long.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Moroccan Salmon

Salmon fillets simmered in a Moroccan sauce of tomatoes, garlic, and spices.

Course Main, Main Course

Cuisine Jewish, Middle Eastern, Moroccan

Keyword moroccan salmon, spicy salmon

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 531kcal

Author Ksenia Prints

Equipment

• large pot with lid
• Sharp Knife
• Cutting Board
• Mixing Bowl
• wooden spoon

Ingredients

• 4-5 salmon fillets skinless and boneless
• 1 red bell pepper sliced into thin strips
• 4-5 ripe tomatoes thinly sliced
• 1 head garlic cloves separated and peeled
• 1 bunch fresh cilantro chopped and divided
• ½ teaspoon sweet paprika plus more for the spiced oil
• ¼ teaspoon turmeric plus more for the spiced oil
• 1 19 ounce can chickpeas drained
• 2 jalapenos deseeded and sliced, use fewer for milder heat
• ½ cup canola oil
• Salt to taste

Instructions

• Heat a little oil in a wide pot over medium heat. Add the red bell pepper slices and sauté until softened. Stir in the sliced tomatoes and let them release their juices, creating the base of the sauce.
• Add the whole peeled garlic cloves. Lower the heat and allow them to cook gently until soft and fragrant, blending into the sauce.
• Stir in ¼ of the chopped cilantro, paprika, turmeric, water, chickpeas, and sliced jalapenos. Cover the pot and let it simmer on low heat so the flavors meld together.
• In a small bowl, whisk together canola oil, paprika, turmeric, salt, and the remaining chopped cilantro until smooth and vibrant red.
• Dip each salmon fillet into the spiced oil, coating it thoroughly. This helps the fish stay moist and soak up the flavor as it cooks.
• Nestle the coated salmon fillets into the simmering sauce. Pour any leftover spiced oil over the fish. Cover and continue cooking on low heat until the salmon is tender and flakes easily with a fork.

Video

Nutrition

Calories: 531kcal | Carbohydrates: 9g | Protein: 36g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 84mg | Potassium: 1235mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2283IU | Vitamin C: 58mg | Calcium: 50mg | Iron: 2mg

The post Moroccan Salmon with Peppers appeared first on At the Immigrant's Table.

This post is a partnership with JDC Entwine, and I was compensated monetarily for my work. You can always count on me to only work with companies and products I love!

Inspiration

I spent years thinking my sister was quite disgusting. Her favourite foods included sliced boiled cow's tongue and fried chicken liver mousse spread on dark garlicky bread. Her favourite show was Married with Children (which our parents adamantly prohibited us from watching).

And during Passover, while I anxiously awaited my matzo ball soup or the matzo crack for dessert, all my sister could talk about was my grandmother's gefilte fish.

While I may have loved my grandmother's homemade gefilte fish as a child, once I became a vegetarian at the age of 12 I thought my sister's love for the dish was, frankly, an abomination. I refused to come anywhere near it for years, and by the time I started eating fish, I was nowhere near my grandmother on Passover.

It took me years to decide to interview my grandmother and other traditional gefilte fish cooks to learn their tips and tricks for making this homemade Jewish delicacy.

What is gefilte fish?

It is hard to imagine a more maligned dish than Polish gefilte fish, the traditional delicacy that once bewitched entire shtetls with its flavor has become synonymous with the tasteless, strange Frankenstein-concoctions that are served out of jars and made to represent the strangeness of Jewish food to non-Jews.

Gefilte fish is a traditional Jewish dish made from ground fish, usually carp, white fish, and/or pike, mixed with onions, eggs, and matzo meal, and shaped into small balls or oval patties. You can even make this gluten-free by grinding gluten-free matzos.

The fish balls are then poached in a broth made from fish heads, bones, and skin, along with vegetables such as carrots, onions, and celery. The resulting dish is a savory, flavorful appetizer or main course, often served with horseradish and/or beet relish. 

In my house, jelled and jarred gefilte fish was a big no-no. Instead, my grandmother made her homemade gefilte fish recipe: glistening pink patties served on a bright green lettuce leaf, each decorated with a slice of carrot and a dollop of homemade chrein. 

Pungent and acidic, my grandmother's beet chrein was a work of art in itself that sat in the fridge long after the holiday ended, and which my father proceeded to pile on kotleti (Russian meat patties) for weeks to come.

When is gefilte fish served?

Eastern European Jewish households usually serve gefilte fish on Passover. Gefilte fish is a staple of the Passover Seder, the ritual dinner that commemorates the Jewish people's Exodus from Egypt. It is one of several symbolic foods that are eaten during the Seder, each of which represents a different aspect of the Exodus story.

Gefilte fish is also a popular dish for Friday night dinner in many traditional Jewish households, where it is often served as the fish course. In some communities, it is customary to make the fish balls by hand, using a special grinder or food processor called a "gefilte fish machine."

Developing my homemade gefilte fish recipe

When JDC Entwine came and asked me to develop a Polish recipe for their expanded ReOrdered Passover kit, I just knew I had to give homemade Polish gefilte fish a go. And boy, do I take back any doubts I ever had towards my sister.

Now, if you know anything about me, it's that I love the underdog - and today, I'm here to change your mind about Polish gefilte fish. After consulting my grandmother and other Polish, Russian and Ukrainian gefilte fish makers, I am proud to present to you my favorite sweet and sour gefilte fish recipe.

Homemade Polish gefilte fish is a sweet-and-sour treat that is beloved by many, and can transcend your Passover meal from traditional and boring to unique and artisanal.

Ingredient Highlights for Gefilte Fish 

For the fish broth, you will need fish heads, bones, and beets!

Fish head and bones when buying your fish, ask the fish monger to keep the head and bones in a bag for you; if you're filleting and cleaning your own fish, make sure to keep the head and bones. I do this for my traditional Russian fish soupas well. 

Beet peeled and quartered (optional; my Ukrainian grandmother does this, but it takes the recipe in a decidedly non-Polish direction. However, this will give your gefilte fish an appealing pinkish hue). 

Directions to Make Gefilte Fish

Preparing Chrein

Peel beets and horseradish, and soak them in cold water for an hour (this saves you the hassle of cooking the beets).

Drain well, and grate using a box grater or a food processor fitted with a fine grating disc.

In a bowl, mix with sugar, salt and vinegar, taking care to incorporate all ingredients completely.

Transfer to a jar, cover with lid and let rest for at least two hours before serving (chrein keeps well in the refrigerator, only getting better with time).

Cooking the Fish Broth

Wrap fish head and bones in a cheesecloth pouch (cut a large square of cheesecloth, wrap fish head and bones in it, and tie together with kitchen twine).

Add sliced carrots, onions, bay leaf, peppercorns, allspice berries, parsley stem and beets (if using) to pot. Add enough water to cover ingredients.

Cover with a lid and bring to a boil, then lower heat to medium and continue simmering for 30 minutes, until carrots can be easily pierced with a fork.

Making the gefilte fish balls

Combine all gefilte fish ingredients in a large bowl, and mix well with a wooden spoon or your hands until well combined.

Wet the palms of your hands and form oval shaped patties the size of a golf ball.

Cook gefilte fish in broth

Place gefilte fish balls into the fish broth; add enough water to ensure all gefilte fish balls are submerged fully.

Simmer over a low flame slowly. Carefully remove all the patties and carrot slices from the broth. Set aside to cool.

Serve gefilte fish with homemade chrein

OPTIONAL: After the fish has been removed, strain off the cooking liquid. This stock will jell when chilled, providing a traditional sauce to serve with the gefilte fish.

To serve gefilte fish, arrange lettuce or kale leaves on a large platter. Carefully place gefilte fish patties on top of the greens. Top each patty with one of the cooked sliced carrots as garnish, and gently place a dollop of chrein overtop. Serve with more chrein on the side.  

Storage Instruction 

Store cooked gefilte fish in an airtight container, submerged in its broth, for up to 5 days in the refrigerator. This keeps it moist and flavorful.

Alternatively, freezing it is great way to extend the shelf life of leftover gluten free. Simply make a large batch when you have the time, and freeze the shaped and cooked gefilte fish balls until you are ready to eat them for the Seder. We recommend microwaving them from frozen. You can also shape the balls prior to cooking, and cook them directly from the freezer for the best texture. They will likely take about 10 minutes more to cook through.

Get the Passover cookbook from ReOrdered

To get the recipe for Polish gefilte fish, my Argentinian alfajores, and many more unique international gems of Jewish cuisine, order your own copy of the JDC Entwine ReOrdered Passover kit. ReOrdered, which is completely FREE to order and receive, offers participants a new take on Passover, inviting them to share, think and talk out modern day issues instead of just following the same-old story of the Haggadah. And it's not too late to order your very own copy yet!

If you end up making ReOrdered a part of your Passover celebration, let us know! Share the images on social media, tagging @immigrantstable and @jdcentwine. For more snapshots behind the scenes of this video, check out my Instagram page and stories, and my Facebook page.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Polish gefilte fish and beetroot horseradish chrein

Homemade gefilte fish with beet chrein are a sweet-and-sour treat that will change the way you think about traditional Jewish food. Care, good ingredients and attention to detail make this a dish worth savouring!  

Course Appetizer

Cuisine Ashkenazi, Jewish, Jewish cuisine, Polish

Keyword beets, chrein, fish, kosher, passover

Prep Time 3 hours hours 30 minutes minutes

Cook Time 2 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 8 people

Calories 362kcal

Author Ksenia Prints

Equipment

• 1 jar
• 1 Large pot
• 1 Cheesecloth 8 X 8-inch piece
• 1 kitchen twine 8-inch piece
• 1 large serving dish
• 1 Colander

Ingredients

Chrein (horseradish-beet sauce)

• 7 oz raw horseradish
• 5 oz raw beets
• ½ TB sugar
• ½ TB salt
• ½ cup vinegar

Fish broth

• 1 fish head and bones when buying your fish, ask the fish monger to keep the head and bones in a bag for you; if you're filleting and cleaning your own fish, make sure to keep the head and bones
• 1 carrot peeled and sliced into rounds
• 1 onion quartered
• 1 bay leaf
• 5 whole peppercorns
• 5 whole allspice berries
• One parsley stem
• 1 beet peeled and quartered (optional; my Ukrainian grandmother does this, but it takes the recipe in a decidedly non-Polish direction. However, this will give your gefilte fish an appealing pinkish hue)
• Water

Polish gefilte fish

• 1 kg carp ground
• 700 g whitefish ground (pickerel or rockfish, cod and haddock are also acceptable replacements)
• 1 onion chopped finely (you may fry your onion first for additional flavor; if doing this, take care not to brown onion)
• ½ cup matzo meal Gluten free alternative - replace this with GF matzo meal or omit altogether.
• 2 TB sugar
• 4 tsps salt
• 2 tsps pepper
• 2 TBs sunflower oil
• 1 egg
• Large lettuce or kale leaves for presentation

Instructions

Chrein (horseradish-beet sauce)

• Peel beets and horseradish, and soak them in cold water for an hour (this saves you the hassle of cooking the beets).
• Drain well, and grate using a box grater or a food processor fitted with a fine grating disc.
• In a bowl, mix with sugar, salt and vinegar, taking care to incorporate all ingredients completely.
• Transfer to a jar, cover with lid and let rest for at least two hours before serving (chrein keeps well in the refrigerator, only getting better with time).

Fish broth

• Wrap fish head and bones in a cheesecloth pouch (cut a large square of cheesecloth, wrap fish head and bones in it, and tie together with kitchen twine).
• Add sliced carrots, onions, bay leaf, peppercorns, allspice berries, parsley stem and beets (if using) to pot. Add enough water to cover ingredients.
• Cover with a lid and bring to a boil, then lower heat to medium and continue simmering for 30 minutes, until carrots can be easily pierced with a fork.

Polish gefilte fish - best to do this while your fish broth is cooking

• Combine all gefilte fish ingredients in a large bowl, and mix well with a wooden spoon or your hands until well combined.
• Wet the palms of your hands and form oval shaped patties the size of a golf ball.
• Place gefilte fish balls into fish broth; add enough water to ensure gefilte fish are submerged fully.
• Simmer over a low flame slowly for 1.5 hours. Carefully remove all the patties and carrot slices from the broth. Set aside to cool.
• OPTIONAL: After the fish has been removed, strain off the cooking liquid. This stock will jell when chilled, providing a traditional sauce to serve with the gefilte fish.
• To serve gefilte fish, arrange lettuce or kale leaves on a large platter. Carefully place gefilte fish patties on top of the greens. Top each patty with one of the cooked sliced carrots, and a dollop of chrein. Serve with more chrein on the side.

Video

Notes

If you cannot find a fishmonger who will grind the fish into burger meat for you, you can process it yourself in a food processor or a meat grinder. However, please take care to take out all the bones before doing so - and save them for the fish broth.

To make this into a gluten free gefilte fish, replace matzo meal with gluten-free matzo meal or omit altogether.

Nutrition

Calories: 362kcal | Carbohydrates: 17g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 147mg | Sodium: 1743mg | Potassium: 862mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1356IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 3mg

The post Homemade Gefilte Fish Recipe appeared first on At the Immigrant's Table.

This post is a partnership with JDC Entwine. I was compensated monetarily for my work. Yet you can always count on me to only work with companies and products I love!

The first time I tried alfajores

The first time I tried alfajores was in a small cafe in a hip young neighborhood in Buenos Aires.

It was the afternoon rush hour. Suited unshaven businessmen with polished leather Oxfords jostled for counter space. Besides them sat teenagers in school uniform, backpacks carelessly slung off one shoulder.

Cautiously, I ordered in broken Spanish, "un cappuccino y un alfajor." Pointing to one of the chocolate-covered cookies hidden under a glass dome helped.

Coincidentally, the server, in a black vest worn snugly overtop of a white tailored shirt, was more of a bartender. While already taking another customer's order, he nodded absentmindedly at me.

Shortly after, a steaming cappuccino was deposited in front of me on a small white coaster. Alongside it was an alfajor cookie, a small Duralex glass of soda and a snow-white paper napkin.

The History of Argentinian Alfajores

That first bite was heavenly. Initially, the crumbly sandwich fell apart in my mouth, depositing melting particles of sugar and dough on my tongue. Then the decadently sweet dulce de leche filling flooded my sense. I chased it immediately with a sip of strong cappuccino.

If you had told me that somewhere in the background a choir of angels began to sing, I wouldn't have doubted you for a moment. It was that good.

The ultimate Argentinian dessert, the alfajor cookie, made its way to Latin America from Spain. It was inherited from the Arabic bakers of the 15th century. Today, it is a popular confection that can be found in different iterations. Versions vary from cheap drugstore versions to artisanal, highly sophisticated cookies made by some of Argentina's top bake houses.

During my time in Argentina (read more about it in my Argentina Travel guide), I sampled many of the finest specimen, even bringing boxes home as gifts.

But it took a call from JDC Entwine, with whom I first went to Argentina, to try and recreate my own.

Gluten Free Alfajores

I'm happy to share with you one of my favorite recipes: dairy-free and gluten-free alfajores with two dairy-free fillings.

Though commercial alfajores are often made with flour, one traditional recipe makes it with only cornstarch. This makes it a perfect Passover treat, like matzah crack and gluten-free bars with hazelnut!

My gluten-free alfajores recipe uses two different fillings.

Traditionalists will love the ubiquitous sweet alfajores with vegan dulce de leche.

For more modern eaters, there's a zesty, special Meyer lemon curd alfajores.

Whichever filling you choose, these Passover dairy-free alfajores are a perfect way to close a decadent meal.

Ingredients for gluten free Argentinian alfajores

For vegan dulce de leche: 

• sweetened condensed coconut milk like in my coconut macaroon pyramids

For dairy-free Meyer lemon curd:

• lemons
• Lemon juice
• sugar
• coconut oil
• eggs and egg yolks

For gluten-free Passover alfajores:

• egg yolks
• sugar
• vegan butter
• cornstarch, arrowroot, or tapioca starch if avoiding kitniyot
• some baking powder
• vegan dulce de leche OR Meyer lemon curd
• grated coconut

EQUIPMENT

• 1 Large pot
• 1 Saucepan
• Baking sheet
• Mixing bowls
• Spatula
• offset spatula
• Measuring cups
• Measuring spoons
• Parchment paper OR
• silicone mat

Directions for Argentinian gluten free alfajores

Cooking the vegan alfajores dulce de leche filling: 

Place the whole can of sweetened condensed coconut milk into a high-rimmed pot.  Pour enough water to cover, plus 1-inch over.  Cover the pot and cook over high heat.  Once the water reaches a boil, turn it down to low to maintain a gentle simmer.

Continue cooking for 3.5 hours, maintaining a simmer the whole time through.  Continuously check to ensure that the water level does not go down. If the water evaporates, add water to ensure it can remain submerged by at least one inch.

After cooking the vegan dulce de leche 

After 3.5 hours, remove the creamy dulce de leche from the heat. Let the water cool, and remove the can with tongs once cooled.  Warning: do not attempt to open or move the can while hot, as it could explode! Place the can for your vegan dulce de leche in the fridge to cool and thicken before continuing to make the alfajores, which will later be filled with vegan alfajores dulce de leche filling.

Cooking the dairy-free Meyer lemon curd

Warm lemon juice, sugar, and coconut oil in a medium saucepan.  Stir the mixture consistently at a medium speed to prevent burning, and continue until the coconut oil is completely melted.  Next, stir together the eggs and yolks in a medium-sized bowl.

After the lemon juice mixture is warm and the coconut oil is melted, slowly pour it into the egg mixture, and whisk it together.

When the lemon-egg mixture is fully combined, put it back into the saucepan.  Stir it constantly for about 2 minutes until the mixture thickens and coats the spatula. Gently transfer the resulting lemon curd from the heat. 

Strain the curd

Transfer lemon zest into a large bowl and set a strainer over the bowl. Quickly whisk the mixture with a spatula to strain the curd into the zest.

Stir the curd a few times to allow it to begin cooling, and let it rest. Put your dairy-free filling Meyer lemon curd in the refrigerator until ready to fill those alfajores.

Making the dough for gluten-free alfajores

In a large bowl, beat the sugar and eggs. Next, add butter and whip just until combined.

In a separate bowl, sift baking powder and starch together.

Next, add the two mixtures together.  Fold the new mixture with a spatula until combined, then knead the dough with your hands a few times to ensure full incorporation.

Refrigerate dough

Cover the bowl and place the dough in the fridge for at least 2 hours, preferably overnight.

Shape the dough

When ready to bake, preheat the oven to 350°F (180°C).

Remove dough from refrigerator. Dust your work surface and rolling pin with starch, and place dough on the lightly floured surface.  Roll the dough into a thin layer.  Using a circular cookie cutter, cut the layers of dough into as many circles as possible. 

Cover a baking sheet with parchment paper. Transfer dough circles to the sheet using a very thin offset spatula, leaving a bit of room for them to expand.

Bake aflajores cookies

Bake for 7-8 minutes. When cookies are done baking and are firm and slightly golden at the bottom, remove them from the oven and leave them on the sheet to cool for about 10 minutes.

Adding the filling

Once the biscuits have cooled completely, using a teaspoon or a piping bag, place a teaspoon of the dairy free filling of your choice on the bottom of one cookie and cover with another, creating a sandwich.

Roll the sides of each cookie in grated coconut, adhering it to the dulce de leche.

I love using store-bought caramel or Nutella if you're looking for other filling options. This rhubarb curd is also excellent.

Storage

You can store the cookies in a tightly sealed container for a few days-up to 5 days.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Dairy-free gluten-free alfajores

The ultimate Argentinian dessert, the alfajor cookie, made its way to Latin America from Spain, inherited from the Arabic bakers of the 15th century. Today, it is a popular confection that can be found in different iterations, from cheap drugstore versions to artisanal and highly sophisticated cookies made by some of Argentina's top bake houses. Though commercial alfajores are often made with flour, one traditional recipe makes it with only cornstarch - and that's why we feel it's a perfect Passover treat. This recipe uses two different fillings - a ubiquitous sweet vegan dulce de leche - or a zesty, special Meyer lemon curd - these Passover dairy-free gluten-free alfajores are a perfect treat to close a decadent meal.

Course Dessert

Cuisine Argentinian, Jewish

Keyword cookies, dairy-free, gluten-free, sweet

Prep Time 20 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Resting time 6 hours hours 40 minutes minutes

Total Time 4 hours hours

Servings 8 people

Calories 615kcal

Author Ksenia Prints

Equipment

• 1 Large pot
• 1 Saucepan
• Baking sheet
• Mixing bowls
• Spatula
• offset spatula
• Measuring cups
• Measuring spoons
• Parchment paper OR
• silicone mat

Ingredients

Vegan dulce de leche

• 1 can sweetened condensed coconut milk

Dairy-free Meyer lemon curd

• Zest of 2 lemons
• Juice of 2 lemons about 1 cup
• ½ cup sugar
• ¾ cup of coconut oil
• 4 large eggs
• 4 large egg yolks

Gluten-free Passover alfajores

• 4 egg yolks
• ¼ cup sugar
• ⅔ cup vegan butter
• 2½ cups cornstarch or arrowroot or tapioca starch if avoiding kitniyot
• 4 teaspoon baking powder
• 1 can vegan dulce de leche OR 1 cup Meyer lemon curd
• ¼ cup grated coconut

Instructions

Vegan dulce de leche

• Place the whole can of sweetened condensed coconut milk into a high-rimmed pot. Pour enough water to cover, plus 1-inch over.
• Cover pot and cook over high heat. Once the water reaches a boil, immediately turn down to low to maintain a gentle simmer.
• Continue cooking for 3.5 hours, maintaining a simmer the whole time through.
• Continuously check to ensure that the water level does not go down. If water evaporates, add additional water to ensure can remains submerged by at least one inch.
• After 3.5 hours, remove from heat. Let water cool and remove can with tongs once cooled - do not attempt to open or move can while hot as it could explode. Place the can in fridge to cool and thicken before continuing to make the alfajores.

Dairy-free Meyer lemon curd

• In a medium saucepan, warm lemon juice, sugar, and coconut oil, stirring occasionally to prevent burning, until the oil is completely melted.
• In a medium-sized bowl, stir together the eggs and yolks.
• When the lemon juice mixture is warm and the coconut oil is melted, gradually pour it slowly into the eggs, whisking constantly.
• When the lemon-egg mixture is fully combined, transfer it back into the saucepan and cook, stirring constantly, for about 2 minutes, until the mixture thickens and coats the spatula. Remove the resulting lemon curd from heat.
• Transfer lemon zest into a large bowl. Set a strainer over the bowl. Working quickly and whisking constantly with a spatula, strain the curd into the zest.
• Stir the curd a few times to allow it to begin cooling, and let it rest for about 10 minutes. Transfer to refrigerator until ready to fill alfajores.

Gluten-free Passover alfajores

• In a large bowl, beat sugar and eggs with an electric mixer for around 4 minutes. Add butter and whip just until combined, about 1 minute.
• In a separate bowl, sift baking powder and starch together twice. Add mixture to the egg, butter and sugar mixture.
• Fold the mixture with a spatula until combined, then knead the dough with your hands a few times to ensure fully incorporation.
• Cover bowl and place dough in the fridge for at least 2 hours - or preferably overnight.
• When ready to bake, preheat oven to 350F.
• Remove dough from refrigerator. Dust your work surface and rolling pin with starch, and place dough on surface. Roll dough out into a thin layer, around ¼ of an inch.
• Using a circular cookie cutter, cut out as many circles as possible.
• Cover a baking sheet with parchment paper. Using a very thin offset spatula, transfer dough circles to sheet, leaving a bit of room for them to expand.
• Bake for 7-8 minutes. When cookies are done baking and are firm and slightly golden at the bottom, remove from oven and leave on sheet to cool for about 10 minutes.
• Once the biscuits have cooled completely, using a teaspoon or a piping bag, place a teaspoon of vegan dulce de leche or dairy-free meyer lemon curd on the bottom of one cookie and cover with another, creating a sandwich.
• Roll the sides of each cookie in grated coconut, adhering it to the dulce de leche.
• Cookies will keep in a tightly sealed container for a few days.

Video

Notes

Leftover alfajores cookies will keep in an airtight container in room temperature for 5 days.

 

Nutrition

Calories: 615kcal | Carbohydrates: 58g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 276mg | Sodium: 379mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1099IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 1mg

The post Argentinian dairy-free and gluten-free alfajores recipe appeared first on At the Immigrant's Table.

What's So Special About These Gluten-Free and Diary-Free Coconut Pyramids

This recipe takes Passover coconut macaroons, and turns them on their heads!

Using cream of coconut or condensed coconut milk ensures this dessert stays dairy-free, and therefore can be served at the end of a kosher meat Seder - or just make your favourite lactose-intolerant person happy.

Finally, the triangle shape of these coconut pyramids is meant to remind us of the pyramids that our ancestors built in Egypt, and is a more festive appearance than the traditional round coconut macaroons. See my Passover Recipe Roundups for more ideas!

Coconut macaroons are traditionally served during the Jewish holiday of Passover, when leavened baked goods are prohibited. They can be eaten on their own, or incorporated like meringue as a layer into other desserts like brownies and cakes (now you know what I'm working on next!).

Coconut macaroons are entirely Passover safe. They're made without flour or leavening, making them a staple treat during the holiday. Just ensure that the shredded or flaked coconut you use is certified kosher for Passover, especially if it's processed or sweetened.

What Are Coconut Macaroons?

Coconut macaroons are sweet and chewy confections that are made with coconut flakes, sugar, and egg whites. These small cakes are usually shaped into small balls and then baked until they are lightly browned on the outside and soft and moist on the inside. They are known for their distinctive coconut flavor and their enticing aroma.

Ingredient Highlight: Condensed Milk

Traditional coconut macaroons are made with coconut shavings, egg and sugar. But most typical coconut macaroon recipes result in hard and tasteless macaroons. I turned to traditional Russian Jewish macaroon recipes, which add condensed milk to the batter. Condensed milk gives these macaroon pyramids a soft and chewy texture.

If you cannot find condensed coconut milk, you can use cream of coconut or sweetened condensed milk, if not looking for a dairy-free coconut macaroon recipe.

My other recipes, like my delicious Brazilian Passion Fruit Mousse, where the condense milk gives it the thick and creamy texture and my Argentinian Alfajores recipe (also diary-free and gluten-free), which uses condensed milk for a vegan dulce de leche or buy Meyer lemon curd. 

What Coconut Shavings to Use? 

For the best texture and flavor, it's ideal to use sweetened shredded coconut in this recipe. It provides the moisture and chewiness that make these macaroon pyramids so delightful. If you only have desiccated coconut on hand, you can still use it-just be aware that it's much finer and drier than shredded coconut. 

If you're considering using coconut flakes, they can be substituted as well, but keep in mind that their larger size makes them harder to bind into firm shapes. A quick pulse in a food processor will help break them down to a texture more similar to shredded coconut. Whatever type you use, be sure to check the label if you're preparing these for Passover. 

How to Make Macaroon Pyramids Recipes

Make the batter

Preheat oven. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, mix together coconut, sweetened condensed coconut milk, vanilla extract and sugar, if using. Set aside.

Beat the egg whites

Using an electric mixer or a hand whisk, beat egg whites with salt until stiff peaks form. Using a large rubber spatula, fold beaten egg whites into the coconut mixture.

Shape the pyramids

Wash your hands using cold water. Working with wet hands, scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with the tips of your fingers and the palm of your hands. Pinch the corners to form the edges of the pyramid. Place pyramids on the prepared baking sheet, keeping 1-inch part between every two pyramids.

Bake coconut pyramids

Transfer the baking sheet with the pyramids to the oven and bake for 20 to 22 minutes, rotating the pan midway through, until the edges are golden brown. 

Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Prepare chocolate drizzle

While the macaroons are baking, melt the chocolate in a microwave-safe bowl for 30 seconds. Take out the bowl, stir and repeat for another 30 seconds, until the mixture is smooth and creamy (you can also melt the chocolate in a double boiler over simmering water.)

Using a spoon, drizzle chocolate liberally over cooling macaroons. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Keep macaroons in the fridge

Serve sprinkled with additional shredded coconut flakes on top. Crispy macaroons will keep in an airtight container in room temperature for about a week.

Storage Instructions 

These coconut macaroons are perfect for making ahead of time and store exceptionally well. At room temperature, they'll keep for up to one week in an airtight container. If you've added a chocolate drizzle, storing them in the refrigerator will help maintain the firmness of the chocolate and can extend their freshness up to two weeks.

For longer storage, these macaroons also freeze beautifully. Simply arrange them in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe container or bag. They can be frozen for up to three months and should be thawed at room temperature for a couple of hours before serving.

Get the passover cookbook from reordered

ReOrdered is the brainchild of JDC Entwine, an organization I got to know very well during a life-changing mission to Argentina in 2015. This unique toolkit is a progressive spin on Passover, a dive into the global and interconnected Jewish world through the timeless themes of freedom and storytelling. Order your own copy of the JDC Entwine ReOrdered Passover kit, which is completely FREE.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Dairy free and gluten free coconut macaroon pyramids

For some sad reason, Passover chocolate macaroon pyramids have come to be associated with dry, overly-sweet holiday confections. Yet this version, which borrows from traditional Russian recipes by using condensed milk, is a perfectly balanced end to a decadent Seder meal. The triangle shape is meant to remind us of the pyramids that our ancestors built in Egypt, and is a more festive appearance than the traditional round. Using cream of coconut or condensed coconut milk ensures this dessert can be served at the end of a kosher meat Seder.

Course Dessert, Passover

Cuisine Ashkenazi, Jewish, Russian

Keyword chocolate, coconut, dairy-free, dessert, eggs, gluten-free, Jewish, macarons, macaroons, passover, pesach, spring, winter

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 15

Calories 107kcal

Author Ksenia Prints

Ingredients

• 2 cups sweetened flaked coconut (if your coconut is unsweetened, add 3 tablespoons sugar)
• ½ cup sweetened condensed coconut milk OR cream of coconut OR sweetened condensed milk, if not concerned with dairy
• ½ teaspoon vanilla extract
• 1 egg white
• 1 pinch salt
• 60 grams semi-sweet dark chocolate

Instructions

• Preheat oven to 325F/165C. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone mat.
• In a medium bowl, mix together coconut, sweetened condensed coconut milk, vanilla extract and sugar, if using. Set aside.
• Using an electric mixer or a hand whisk, whisk together egg white with salt until stiff peaks form. Using a large rubber spatula, fold beaten egg whites into the coconut mixture.
• Working with wet hands, scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with the tips of your fingers. Arrange on a baking sheet.
• Bake until edges are golden, for 20 to 22 minutes, rotating the pan midway through. Let cool in the pan for a few minutes, then transfer to a wire rack to cook completely.
• While macaroons are baking, melt chocolate in a microwave-safe bowl for 2 minutes, stopping and stirring every 30 seconds, until the mixture is smooth and creamy (or melt chocolate in a double boiler - a small heat-proof bowl set over a pan of simmering water.)
• Using a spoon, drizzle chocolate liberally over cooling macaroons. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
• Serve sprinkled with additional coconut flakes on top. Macaroons will keep in an airtight container in room temperature for about a week.

Video

Notes

NOTE: Ensure you are using Condensed Coconut Milk OR Cream of Coconut, which works well as a sweetened condensed milk alternative. Take care NOT to use Coconut Cream! Cream of Coconut is much sweeter and sold in separate labeled cans - look for brands such as Coco Lopez, Roland, Coco Real, or Goya.

Nutrition

Calories: 107kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 51mg | Potassium: 82mg | Fiber: 2g | Sugar: 11g | Vitamin A: 27IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.2mg

The post Coconut Macaroon Pyramids Recipe (Gluten-Free and Dairy-Free) appeared first on At the Immigrant's Table.

To those who are leery of vegan quiche - have no fear. If the stretch between this colourful vegan quiche and your traditional idea of the egg, cheese and cream-laden French concoction you've come to think of as quiche is just too great, throw aside the labels.

My Story of Feasting Like a King on Quiche!

The moment that the door closed sent a ripple of joy through my body. Feelings of relief, excitement and freedom all began to course through my mind, telling my feet to move faster, my hands to fidget harder. This was finally it: the long-awaited moment that my parents went on vacation and left me home alone. And like every self-respecting teenager, I immediately proceeded to go and do one thing: make quiche (though it was not vegan quiche at the time).

That day, I prepared an entire feast, where the start of the show was this quiche. Eggplant and tomato stacks and baked brie dip. Accompanied by light white bean salads and cranberry cheesecake, this was the Shavuot feast that I have been dreaming of that whole year. I invited all my friends, my boyfriend stayed over, and though of course wine was had, the overall sense of debauchery was certainly not what you would expect from a teeanger left to their own devices for a weekend.

But how could you act rotten when there's quiche on the table?

How to Make the Perfect Quiche Crust 

I have made more pie and quiche crusts than I could possibly count - so I know how to pull the perfect golden and flaky crust out of the oven. It needs to be sturdy yet tender and crisp at the edges. 

This is where the vegan sweet potato crust comes in. It combines the sweetness of grated sweet potatoes with the richness of vegan butter (or a fruity olive oil), forming a golden shell that's naturally gluten-free and 100% plant-based. 

For more inspiration on vegan and gluten-free quiche crusts that don't fall apart, check out my gluten-free brie and pear quiche with an almond flour crust and this vegan gluten-free pie crust for expert insights on blind baking. 

Directions to Make Vegan Quiche Recipe

Make the Vegan Sweet Potato Crust

Preheat your oven and prepare the crust by mixing grated, squeezed-dry sweet potatoes with a bit of oil, salt, and pepper. Press the mixture into a greased pie dish, forming an even layer along the bottom and up the sides.

Bake until the crust begins to brown and firm up. Set aside when done, but keep the oven on.

Prepare the Roasted Pepper and Tofu Filling

While the crust bakes, place whole cherry tomatoes and bell peppers on a baking sheet. Drizzle with oil, season with salt and pepper, and roast until the tomatoes are burst and the peppers are blackened. Once roasted, steam the peppers in a covered bowl or bag to loosen their skins, then peel and slice into strips.

In a food processor, blend tofu with nutritional yeast, hummus, garlic, spices, and seasoning until smooth. In a mixing bowl, combine the roasted tomatoes and peppers with the tofu mixture, tossing gently to coat everything evenly.

Assemble, Bake and Enjoy

Spoon the filling into the pre-baked crust and spread it out smoothly. Return the dish to the oven and bake until the top is golden and set. If needed, cover the crust edges with foil to prevent over-browning.

Let the quiche cool slightly before slicing. Serve warm or at room temperature for the best texture and flavor.

Storage and Reheating Instructions 

Once cooled, cover the quiche tightly or transfer slices to an airtight container. Keep in the fridge for up to 4 days.

Warm in a 350°F (175°C) oven until heated through-about 10 minutes for slices, slightly longer for a full quiche. Cover the crust edges with foil if needed to prevent over-browning.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Roasted Pepper Vegan Quiche with Sweet Potato Crust 

The secret to this vegan quiche is the perfect vegan sweet potato crust, and the cheesy, earthy tofu filling with juicy cherry tomatoes and roasted peppers.

Course Main

Cuisine Israeli

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 177kcal

Author Ksenia Prints

Ingredients

CRUST

• 2 medium sweet potatoes 3 cups grated
• 2 tablespoon melted vegan butter or sub olive oil with varied results
• ¼ teaspoon sea salt and pepper

FILLING

• 1 pint cherry tomatoes
• 2 bell peppers - red yellow and orange all work here
• 2 tablespoon olive oil
• 1 firm tofu
• 2 tablespoon nutritional yeast
• 3 tablespoon hummus
• 3 large garlic cloves minced
• 1 teaspoon cumin
• ¾ teaspoon fine grain sea salt
• Black pepper to taste
• Red pepper flakes optional

Instructions

• Grate sweet potatoes and squeeze until dry. In a large bowl, mix sweet potatoes with 2 TBs oil, salt and pepper. Oil a pie dish, and arrange sweet potatoes in the shape of a pie crust.
• Arrange whole peppers and cherry potatoes on a baking sheet. Drizzle with oil and roast on high heat (450F) until the skin on the sweet potatoes begins to scorch in places, approximately 25 mins.
• While crust is baking, coat a baking sheet with aluminum foil. Arrange tomatoes and whole bell peppers, drizzle with 2 tablespoon olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. Continue baking after crust is done, turning bell peppers over to ensure all sides darken evenly. The crust is ready when the tomatoes have burst in parts and the bell peppers have blackened fairly evenly - about 30 minutes in total. Place bell peppers into a ziploc bag, seal and allow to sweat for about 10-15 minutes. Peel peppers and cut them into strips. (these two stages can be done in advance).
• To prepare quiche filling, add drained tofu to a food processor with nutritional yeast, hummus, garlic cloves, cumin, sea salt and pepper and optional red pepper flakes. Process until smooth.
• Add roasted peppers and tomatoes to a mixing bowl and top with the tofu mixture. Toss to coat. Fill quiche crust with mixture, spreading it into an even layer and smoothing the top.
• Bake quiche at 375 degrees for a total of 30-40 minutes, until top appears golden brown and firm. If the crust browns too quickly, loosely cover the edges with foil.
• Let cool briefly before serving. To reheat, place in a 350F-degree oven for 5-10 minutes, taking care not to burn the edges.

Nutrition

Calories: 177kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 302mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9375IU | Vitamin C: 53mg | Calcium: 92mg | Iron: 2mg

The post Roasted Pepper Vegan Quiche with Sweet Potato Crust  appeared first on At the Immigrant's Table.

It was the best of times, it was the worst of times. And throughout it all, there were chocolate hazelnut bars.

I developed this recipe for two very different Passover celebrations. One, replete with kid-friendly dishes and children's laughter but seemingly devoid of joy. The other, geared toward adults, was filled with various dishes but little in the way of healthy desserts. 

This simple gluten free no-bake chocolate dessert is healthy, raw and vegan. It is full of flavor with roasted hazelnuts, and a filling of unsweetened dark chocolate and luscious cashews, like my healthy dark chocolate tart and no-bake chocolate pistachio cake. The base contains sweet Medjool dates and dessicated coconut for a crunchy cookie base. The result is a cross between a cookie and a cheesecake.

Passover #1

I am surrounded by the din of children screaming. Kind, usually polite kids are running around the swamp-coloured room hopped up on sugar and excitement, their unnaturally distorted features illuminated by the sharp light of fluorescent lamps. Adults constantly interrupt their conversations to pick up an infant, calm down a crying toddler or swaddle a baby.

As I sit there, chewing on a salad that is in itself worthy of being a conversation a piece but, in the midst of this din, is all but forgotten, my mind drifts to one simple conclusion: if there is a hell, this must be what if feels like.

It is my first Passover night this year.

Surrounded by other immigrants for whom these are the first years living away from home, I expected the meaning of Passover to be particularly acute. Instead, I watched adults eating pasta and pounding back beers in an effort to forget, for at least a moment, the ennui of everyday life.

When another guest brought a mile-high tiramisu cake to the table, its top crowned with curls of cream whose trains cascaded down the sides like waterfalls, I turned to my neighbour and asked in wonderment: "They made a kosher-for-Passover tiramisu cake?" (to be kosher for Passover, foods must be unleavened and otherwise free of wheat, except in the form of matza).

The response was a hearty laughter, picked up by nearly everyone at the table. Apparently, I was naive to assume that one's personal choices to keep kosher would be respected in communal dishes - even the potato gratin had bread crumbs covering its golden top, I was later informed.

As I tuck into the gluten-free, vegan, paleo chocolate hazelnut bars that I had worked so hard to keep free of any allergens, in respect of other guests' diets, I feel the familiar sting of tears threatening to come up my nose.

They are met with oohs and ahhs by those who care to try them, to abandon the familiar comfort of what is, by all evidence, a delicious tiramisu cake... But it barely registers.

We never even crack open the Haggadah.

Passover #2

I am seated at the end of a long table, lit by the soft glow of standing paper lamps. All around me people are singing, breaking their teeth through unfamiliar words in an ancient language.

Wine is everywhere: in our cups, on our plates and under the tablecloths.

My stomach is growling with hunger and my feet throb, swollen from hours spent chopping, stirring and measuring food for two dinners.

Yet my face is locked in an ear-splitting, honest, radiant smile that is emanating from the pits of my soul: this is everything that Passover is about.

It is all here, shared among 20 people who don't even speak the same three languages. Who have not all been through a significant move, or an earth-shattering loss, or life-altering passion. People who are all so different and some of whom don't even like each other very much.

Yet at this moment, we couldn't be closer or have more in common. Perhaps it is because we chose, for two hours, to put our hunger and want and weariness aside and come together in song, and talk, and yes - even prayer.

Or perhaps it is because it's the end of a Saturday, and none of us have kids to hug, or share our joy, or steal our precious free moments.

But I like to think it's because we choose to feel like this.

The appearance of chocolate hazelnut bars

When I bring out the gluten-free, vegan, no-bake paleo chocolate hazelnut bars that I had worked so hard to keep free of any allergens, in respect of other guests' diets, I feel the familiar sting of tears threatening to come up my nose.

But this time, the reason is entirely different.

The bars are eaten faster than we can boil tea, met with oohs and ahhs from grateful friends.

Ingredient Highlights for Healthy Gluten-Free Bar Recipe

This recipe relies on mostly pantry ingredients that are not only naturally gluten-free, but also full of flavor and nutrition. See the recipe card below for exact quantities.

#1 Medjool Dates

Medjool dates are the natural sweetener that binds and enriches the cookie base of these bars. Their soft, caramel-like flesh blends beautifully with nuts and coconut to create a chewy, satisfying crust without the need for added sugar or flour. 

Dark chocolate with at least 70% cocoa - as this recipe calls for - contains flavonoids, which are antioxidants that help improve heart health by reducing inflammation and promoting healthy blood flow.

They're a favorite in my kitchen for their versatility: from savory dishes like Chicken Marbella à la Ottolenghi to holiday-worthy desserts like my Gluten-Free Yule Log, where they replace processed sugar with deep, earthy sweetness.

#2 Unsweetened Dark Chocolate

Unsweetened dark chocolate is the heart of these bars-used in both the luscious filling and (optionally) the glossy topping. It brings bold, complex flavor without the added sugar found in milk chocolate.

I love how it elevates everything it touches-from the simplicity of Stuffed Dates with Chocolate and Almond Butter, to the decadence of my easy to make Chocolate Raspberry Tart and Vegan Chocolate Truffles with Blueberries. In this recipe, it gives the filling a cheesecake-like depth and the topping a satisfying snap, all while keeping the bars both raw and refined.

How to Make These Easy Gluten-Free Chocolate Bars

Toast the hazelnuts

Line a bar pan or a baking sheet with high sides with parchment paper.

Optional: Preheat your oven to 350°F (180°C). Spread the hazelnuts in a single layer on a baking sheet. Roast the hazelnuts in the preheated oven for 10-15 minutes, or until they are golden brown and smell toasty. The skin should come off easily when rubbed with a towel. Let cool in room temperature. 

Soak the cashews

Place the cashews in a bowl and cover them with water. Leave to soak for no less than an hour. Drain all the water completely, setting the cashews aside.

Make the gluten free cookie crust

Process all the crust ingredients in a food processor, until the mixture reaches a consistent texture that allows you to mold it into shapes. Proceed to gently press the mixture uniformly into the prepared baking pan.

Make the cashew cheesecake filling

Without washing the food processor, put all the filling ingredients in the bowl of a food processor and blend until the mixture becomes smooth, which takes around 2 minutes. If the mixture appears too thin, gradually add one tablespoon of coconut oil at a time. In case the mixture is too thick, pour one tablespoon of non-dairy milk at a time. The filling should be melted and smooth, but also thick and luscious, like a cheesecake.

Afterward, taste the sweetness and add more maple syrup or dates, as per your preference.

Once done, pour the filling into the prepared baking pan on top of the cookie crust, and transfer to the fridge or freezer to chill for at least 30 minutes (it will take longer in the fridge - about 1 hour).

Make the chocolate topping (optional)

The next step is optional because it will stop this dessert from being raw. 

Place a small bowl inside a saucepan filled halfway with water. Add remaining chocolate and coconut oil to bowl, and cook on very low heat until fully melted. Alternatively, you can also melt the chocolate and the coconut oil in the microwave in bursts of 30 seconds, until the mixture is fully melted and smooth.

Decorate the bars

Remove bars from the freezer or fridge. Drizzle the bars with melted chocolate (optional) and sprinkle chopped hazelnut pieces. Press on the hazelnut pieces very lightly so they don't just fall off the bars when they set.

Chill the assembled bars in the freezer for at least 1 hour.

Cut into squares, and serve chilled.

Storage for Chocolate Bars

Leftover bars will keep in the fridge for 3-4 days.
You can also freeze them for later use. They will keep in the freezer for 6 months. To separate the bars in the freezer, use parchment paper or wax paper between the layers. 

More Gluten Free Dessert Recipes

Don't miss out on my gluten free chocolate rugelach recipe more another delicious chocolate dessert. Alternatively, try my Argentinian gluten-free alfajores or gluten-free carrot souffle.

More Passover Recipes

For more delicious passover recipes, try my grandmother's carrot kugel recipe (also gluten-free) or coconut macaroon pyramids. More classic passover recipes include my classic jewish soup and kneidlach (matzo ball soup).

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Gluten Free Chocolate hazelnut bars (grain-free, vegan, raw, paleo)

 Delicious chocolate-hazelnut bars that are filled with delicious hazelnut vegan cheesecake filling that is made with cashews, sitting on a cookie crust of coconut, dates and and almonds.

Course Dessert

Cuisine Healthy, Jewish, North American

Keyword almonds, chocolate, coconut, dairy-free, gluten-free, hazelnuts, Medjool dates, no bake, nuts, passover, raw, vegan

Prep Time 15 minutes minutes

Resting time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 396kcal

Author Ksenia Prints

Equipment

• Food processor
• Baking sheet

Ingredients

For base:

• 1 cup almonds
• ½ cup desiccated coconut
• ⅓ cup Medjool dates
• 2 TBs coconut oil
• 4 ounce unsweetened dark chocolate
• Pinch of sea salt

For filling:

• 2 cups cashews soaked
• 1 ounce unsweetened dark chocolate
• ¼ teaspoon sea salt
• 2 TB maple syrup or 2-3 dates the dates will change the texture to being a little softer
• 2 TBs coconut oil
• Non-dairy milk as needed (coconut milk is best)
• Pinch of salt

For topping:

• 1 ounce unsweetened dark chocolate optional, makes the chocolate hazelnut bars not raw
• 1 TB coconut oil optional, makes the chocolate hazelnut bars not raw
• ½ cup Hazelnuts peeled, toasted and chopped

Instructions

• Line a bar pan or a baking sheet with high sides with parchment paper.
• Optional: Preheat your oven to 350°F (180°C). Spread the hazelnuts in a single layer on a baking sheet. Roast the hazelnuts in the preheated oven for 10-15 minutes, or until they are golden brown and smell toasty. The skin should come off easily when rubbed with a towel. Let cool in room temperature. 
• Soak and cashews in a bowl for at least one hour. Drain thoroughly.
• In a food processor, grind all crust ingredients together until mixture holds together well and you can form it into shapes. Press evenly into your prepared baking pan.
• Add all filling ingredients to food processor and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add non-dairy milk, one tablespoon at a time. Taste for sweetness and add more maple syrup or dates, as desired. Pour filling into baking pan. Chill in freezer for at least 30 minutes.
• Place a small bowl inside a saucepan filled halfway with water. Add remaining chocolate and coconut oil to bowl, and cook on very low heat until fully melted.
• Remove bars from freezer. Drizzle bar mixture with melted chocolate and sprinkle chopped hazelnut pieces. Press on the hazelnut pieces very lightly so they don't just fall off the bars when they set.
• Chill in freezer for at least 1 hour. Cut into squares, and serve chilled - bars can be kept in the fridge.

Nutrition

Calories: 396kcal | Carbohydrates: 23g | Protein: 9g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 56mg | Potassium: 420mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.5mg | Calcium: 63mg | Iron: 4mg

The post Rich but Healthy No-Bake Gluten Free Hazelnut Chocolate Bars Recipe appeared first on At the Immigrant's Table.

Traveling from country to country, I have learned that the table is where people let you in. There are conversations that stay polite, and then there are the ones that happen over shared plates, where someone reaches across you for bread and tells you something real without even noticing. 

I have always been the kind of person who remembers those details. Birthdays, the way someone takes their tea, the story about a sister who moved far away. At the same time, I will stand in my kitchen and wonder if I watered the plant that morning.

That is how I found myself in a small Moroccan kitchen from my neighbor downstairs one Friday afternoon, invited in with the kind of ease that still catches me off guard. The air carried cumin and citrus, something bright moving through something earthy. There was a bowl of beets on the table, cut into uneven pieces, their color deep and staining everything they touched. Someone handed me a fork before I even sat down.

It stayed with me. In my own kitchen years later, with the kids asking for something pink, I started making my version. I added orange, both zest and juice, to bring a sharper edge that cuts through the sweetness of the beets. And the resulting recipe carried the flavors from Moroccan tables into everyday cooking.

Beets made their way into breakfast through my tofu beet toast, layered with something creamy and soft. They turned into a bright beet hummus that Leo dipped into with complete focus, his hands pink by the end. On rushed afternoons, I folded them into beet avocado and feta wraps, something I could hold in one hand while calling Lin to the table.

This Moroccan beet salad became part of that quiet rotation. I kept the base close to what I was served, then added citrus in a way that felt right for my table. Orange zest and juice soften the edges, bringing light into the bowl without taking away from the depth of the beets. The herbs stay fresh and green, scattered through like small reminders of the gardens I have walked through in places that are far from here.

When I make it now, it carries all those tables with it. The ones where I was a guest, and the ones where I set the plates myself. I serve it for Rosh Hashana, when beets bring luck and good fortune for the year to come. And then, I make a variation for Passover. Both are great, flavorful, and always bring a whiff of Moroccan food home.

Ingredients

Vacuum-sealed beets carry the whole structure of the salad. They arrive already cooked, tender all the way through, which means the focus stays on layering flavor rather than roasting or boiling. Fresh roasted beets can take their place when there is more time, though they tend to be a bit firmer and earthier, which shifts the salad toward something heavier.

Orange zest and fresh orange juice are the citrus combination that pulls the salad away from being flat. Blood oranges can replace regular oranges when in season, bringing a deeper color and a slightly richer juice. Bottled juice tends to fall short here, lacking the same lift.

Thinly sliced red onion brings a sharp edge that cuts through the softness of the beets. Shallots can step in for a milder flavor, especially when serving this for children or guests who prefer less bite.

See the recipe card for full list and exact quantities.

How to Make Moroccan Beet Salad Recipe

This Moroccan beet salad comes together quickly, though each step still carries its own cues. The goal is a bowl where every piece of beetroot is coated, the herbs stay bright, and the citrus and cumin settle into something balanced rather than sharp or flat. It's the perfect starter or side dish. Here's how to make this Moroccan salad:

Cut the Beets into Large Pieces

• As you slice, pay attention to their texture. They should feel tender all the way through, with a slight resistance at the center.
• Keep the pieces consistent in size. Smaller bits will absorb more dressing and turn softer faster, while larger chunks hold their shape and give the salad structure.

Mix the Citrus Dressing

• Bring the bowl close and smell it. The citrus should come through first, followed by the cumin. If the cumin dominates right away, the salad may feel heavy later. If it smells too sharp or acidic, a touch more oil can soften it.
• The texture should feel light and fluid, not thick like a dressing for leafy greens. This mixture needs to coat dense beets, so it should move easily around the bowl.

Coat the Beets

• Avoid stirring too aggressively. The beets can break apart and turn the salad into something closer to a spread than a composed dish.

Add Onion and Fresh Herbs

• The onions should remain distinct, not clumped together. If they feel too strong when you catch a quick taste, letting the salad sit will soften their sharpness.
• The herbs should stay whole and vivid. If they start to darken or collapse, they were handled too early or mixed too forcefully. You want to see green throughout the red, not a uniform color.

Let the Salad Rest Briefly

• Give the salad a few minutes before serving. During this time, the dressing settles into the beets and the onions relax slightly. You may notice a small amount of liquid collecting again at the bottom. This is normal.
• Before serving, toss once more to redistribute everything. Taste and adjust if needed. The citrus should feel present without overpowering, and the cumin should sit quietly in the background.

Finish and Serve

• Add a few extra mint leaves and cilantro just before bringing it to the table. These final herbs keep their shape and bring a fresh contrast to the softer ones already mixed in.

• Serve at room temperature or slightly chilled. If it has been in the fridge, let it sit out for a short time so the flavors open up again.

Storage

This Moroccan beet salad keeps well in the fridge for up to 3 days. Store it in a sealed container so the citrus dressing does not pick up other fridge smells and the herbs stay contained. The beets will continue to absorb the orange juice and cumin, which means the flavor becomes slightly deeper on the second day, though the texture softens a little.

If making ahead, it works best to keep the herbs separate and mix them in closer to serving. For longer storage, freezing is not recommended. This salad is best treated as a short-term fridge dish, made in small batches that are eaten within a few days

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Moroccan Beet Salad

Moroccan beet salad with orange, cumin, and fresh herbs in a bright beet mix.

Course Appetizer, Salad

Cuisine Middle Eastern

Keyword Moroccan Beet Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 148kcal

Author Ksenia Prints

Equipment

• Large bowl
• Knife

Ingredients

• 5 medium beets vacuum-sealed or freshly cooked
• 2 teaspoons orange zest
• ½ cup fresh orange juice
• 1 tablespoon olive oil
• 1.5 teaspoons ground cumin
• 1 teaspoon kosher salt
• ½ small red onion thinly sliced
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro chopped
• Flaky salt optional

Instructions

• Cut vacuum-sealed beets into 2-inch pieces.
• Mix orange zest, orange juice, olive oil, cumin, and kosher salt in a large bowl.
• Add beets, onion, mint, and cilantro. Toss to coat.
• Serve with flaky salt and extra mint and cilantro if desired.

Video

Nutrition

Calories: 148kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 751mg | Potassium: 810mg | Fiber: 7g | Sugar: 18g | Vitamin A: 333IU | Vitamin C: 30mg | Calcium: 57mg | Iron: 2mg

The post Moroccan Beet Salad With Orange appeared first on At the Immigrant's Table.

In various countries around the world, people have long been told that breakfast is the most important meal of the day. Each country has its own way of breaking the fast, of setting you up for the day that befits its natural bounties, its flavours, its rhythm. In Russian culture, the saying goes that during breakfast, we should eat like kings; at lunch, like princes; and for dinner, we must remember we are all actually paupers.

King of the feast: a large coppery pan of green shakshuka, its nests of eggs and garden greens interspersed with salty bites of feta. Or on special occasions, eggplant shakshuka or my Cheese shakshuka recipe. Then, there is also the famous fried Matzo Brei and my mother's Russian blitzes on the side. Whether it's a regular Sunday, Passover, or Shavuot, breakfast is the star. 

And as you sit down to eat it all, you take the time to chew each bite, to speak to your neighbours, to truly get to know those around you. Rather than just preparing for the day ahead, Israeli breakfasts are an opportunity to connect to those around us. More than anything, they are communal affairs.

Ingredient Spotlight: The Greens  

I love developing dishes that celebrate greens. Like my broccoli kale soup or cauliflower in herb sauce, dishes with a lot of greens is the perfect time to clean out the bottom drawer of your refrigerator and make the best of seasonal ingredients. 

I prefer a mix of hearty greens and soft herbs to create a contrast in texture and flavor. Kale and collard greens give the dish body and bite, while Swiss chard and spinach melt into the background, almost like a sauce. Beet greens are underrated and add a subtle sweetness. As for herbs, cilantro and dill are non-negotiables for me. Oregano brings depth. Play around with the mix, and don't be afraid to clean out your fridge drawer-just keep the balance between strong and soft.

Directions to Make My Green Shakshuka 

Prepare the Base

Heat olive oil in a large, deep skillet over medium heat. Add your onion or leeks and sauté until soft and beginning to caramelize. Stir in chopped garlic and cook until fragrant.

Cook the Greens

Add your chopped greens and herbs to the pan. If it looks like too much at first, don't worry-it will wilt down. Stir frequently, cooking until everything is tender and dark green, about 10-15 minutes. Add jalapeño or chili flakes and cook for another 5 minutes, letting the heat bloom in the oil.

Add Creaminess and Spice

Lower the heat to a simmer and stir in yogurt or sour cream, nutmeg, salt, and pepper. The yogurt adds a creamy tang that balances the bitterness of the greens.

Add the Eggs

Use a spoon to create six little wells in the greens. Crack one egg into each well. With a small spatula or spoon, gently stir just the whites into the mixture so they cook evenly and blend slightly into the greens. Cover and cook for about 5 minutes, or until the eggs are done to your preference. I like mine with set whites and slightly runny yolks.

Finish and Serve

Crumble feta or goat cheese generously over the top. Serve straight from the pan, preferably with thick slices of crusty bread or warm pita to scoop everything up. Bonus points if there's a tomato white bean soup and cucumber salad on the side.

Shakshuka Storage Instructions

You can store leftovers, but know the eggs will firm up and lose their runny centers.  If you are planning on making it ahead, cook the greens in advance and store without the eggs. Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Reheat gently on the stovetop over low heat, adding a splash of water if it looks too dry. If you're prepping ahead for guests or a big brunch, cook the greens mixture up to a day in advance-just add the eggs and cheese before serving.

Like this green shakshuka? Share it with your friends, and check back for more recipes from my ultimate Israeli breakfast in the days to come! For more At the Immigrant's Table, follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Green shakshuka and the ultimate Israeli breakfast

A different take on traditional Middle Eastern shakshuka, this salty and savoury green shakshuka is a perfect way to celebrate greens. It's also the star of the ultimate Israeli breakfast!

Course Breakfast

Cuisine Israeli, Middle Eastern

Keyword Green shakshuka

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 portions

Calories 218kcal

Author Ksenia Prints

Ingredients

• 1 onion or bunch of leeks sliced into half-moons
• 3 garlic cloves chopped
• 6 cups mixed greens and fresh herbs chopped into thin strips - kale, Swiss chard, Collard greens, spinach, beet greens, cilantro, dill, oregano
• ½ fresh jalapeno seeded and chopped, or 1-2 teaspoons of chilli flakes
• 100 ml yogurt or sour cream
• A pinch of nutmeg
• 1 teaspoon salt
• pepper
• 6 eggs
• 100 grams feta or fresh goat cheese

Instructions

• Saute onions until translucent, about 10 minutes. Add garlic, cook an additional minute. Add chopped greens and cook until leaves are wilted, about 10-15 minutes, stirring occasionally. Add jalapeno or chilli flakes, cook an additional 5 minutes.
• Add yogurt, nutmeg, salt and pepper. Create 6 nests, and break the eggs in them, stirring the egg whites completely into the green mixture. Cook for an additional five minutes, or until eggs are done to your liking.
• Top with fresh feta or goat cheese (or both), and serve immediately.

Nutrition

Calories: 218kcal | Carbohydrates: 12g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 1011mg | Potassium: 491mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5467IU | Vitamin C: 21mg | Calcium: 266mg | Iron: 4mg

The post Green Israeli Shakshuka Recipe: The Ultimate Israeli Breakfast  appeared first on At the Immigrant's Table.

One Christmas, after years of cooking duck for our little family, I found myself alone in the kitchen for a rare quiet hour. The duck for dinner was already in the oven, its skin slowly crisping, the air rich with citrus and herbs from a tray of Duck à l'Orange I had tended to for hours.

On the stove, a small pot of rendered fat sat off the heat, pale and glossy, catching the light. For a moment I thought of pouring it into a jar for "later," the way my grandmother used to tuck jars of fat into the fridge door.

Instead, I looked at the counter, cluttered with half-prepped vegetables meant for dinner. A bowl of baby potatoes, a bag of frozen carrots and peas the kids love, a head of broccoli, and a can of chickpeas waiting to be opened.

I reached for the duck fat and felt something click into place, like I was linking old kitchens and new ones. If this fat could carry Duck à l'Orange, or pan fried duck breast with berry apple compote on winter nights, or even Korean style duck in wine sauce for bigger gatherings, then it could easily carry a tray of vegetables.

I poured the melted fat over the vegetables in a deep casserole dish and tossed until every potato, pea, and chickpea glistened. The pan went into the oven beside the duck. By the time the main was ready, the vegetables had softened and browned, the broccoli florets curled at the tips.

Chickpeas turned crisp and nutty, potatoes were tender throughout, peas and carrots tasted rich with fat. Leo speared potatoes, Lin picked chickpeas, my husband kept going back for the charred edges of broccoli. That was the first year duck fat roasted vegetables earned a place on our December table, next to whatever duck I am making.

It felt like a link between my grandmother's jars of schmaltz, those early years learning duck in Quebec, and the life my husband, the kids, and I are building one tray at a time.

Ingredients

• Duck Fat - Duck fat is the backbone here, giving the vegetables crisp edges and rich depth that stands up to duck mains. If you do not have leftover duck fat, good quality store bought duck fat works well, and in a pinch you can mix a little ghee with olive oil, though it will not have quite the same depth.
• Baby Red Potatoes - Baby red potatoes hold their shape, roast evenly, and give creamy centers with crisp skins. Any waxy potato works: Yukon Gold, yellow potatoes, or small new potatoes cut into similar chunks. Avoid very floury baking potatoes, which break down and mash instead of staying in neat roasted pieces.
• Broccoli Florets - Broccoli brings color and a faint bitterness that balances all the richness from the duck fat and potatoes. You can swap some or all of the broccoli for cauliflower florets if that is what is in your fridge, the timing stays almost the same.
• Frozen Diced Carrots and Peas - Frozen carrots and peas are my shortcut when the main course already needs attention. They roast well, turn sweeter in duck fat, and feel familiar for the kids. Fresh carrots cut into small cubes and fresh or thawed peas work nicely too. Mixed frozen vegetables can step in, though firm roots may need a few extra minutes.
• Chickpeas - Chickpeas make this side more substantial, especially for guests who like extra protein beside their duck. Canned chickpeas are easiest; well drained cooked-from-dry chickpeas, or even firm cannellini beans, can be used the same way.

See the recipe card for full list and exact quantities.

How to Make Duck Fat Roasted Vegetables Recipe

If your holiday vegetables usually feel like an afterthought, this pan of duck fat roasted vegetables changes that. The duck fat brings everything together! From crisp potatoes to sweet peas and chickpeas, in a way that feels right beside any duck main. Here is how to make this recipe:

Combine the vegetables with duck fat

Every piece should have a light sheen, with no puddles of fat sitting at the bottom. If you see a pool forming, add a few more vegetables or spoon out a little fat, otherwise the tray can feel greasy and the vegetables might stew instead of roast. Spread everything into an even layer, with most pieces in a single layer rather than stacked high.

Bake at 350°F, then raise the heat to 400°F

After 20 minutes, shake the pan or stir to prevent sticking. By 30 minutes, the potatoes should be tender but still pale, and the broccoli stems should be softening. If things look too dark, reduce the next stage.

Increase the oven temperature to 400°F (200°C) and bake for an additional 20 minutes. The vegetables will brown, crisp, and caramelize. Stir halfway through to expose fresh surfaces to the hot pan. By the end, everything should be tender with crispy edges but not blackened. If the edges darken too fast, pull the dish early.

Season and serve

Taste a potato before seasoning, as duck fat already adds depth. Serve while hot, when the edges are crisp and the centers are still tender.

Storage

Once the vegetables cool, move them into an airtight container. Store them in the fridge for up to four days. The potatoes will firm a bit, and the chickpeas will lose some crispness. The flavor settles nicely overnight, so the dish still tastes rich the next day.

For reheating, I prefer the oven because it restores some of the roasted edges. A hot skillet works well for small portions and gives a quick sear. I avoid the microwave since it softens everything too much. Leftovers often turn into a simple lunch. I mix them into cooked grains or add them to an omelet when the day feels busy.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Duck Fat Roasted Vegetables

Duck fat roasted vegetables roasted until golden, perfect with any duck main

Course Side

Cuisine French, Jewish

Keyword Duck Fat Roasted Vegetables

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 312kcal

Author Ksenia Prints

Equipment

• Large casserole dish
• Mixing spoon
• Knife
• Cutting Board
• Oven

Ingredients

• 1 cup duck fat melted
• 2 cups baby red potatoes halved or quartered
• 2 cups broccoli florets
• 1 cup frozen diced carrots and peas
• 1 can (15 oz) chickpeas drained and rinsed

Instructions

• Add the potatoes, broccoli, carrots, peas, and chickpeas to a large casserole dish. Spoon in the melted duck fat and toss until everything glistens. Spread the vegetables into an even layer so they roast evenly.
• Place the dish in the oven and bake for 30 minutes. The vegetables will soften and begin to release their natural sweetness.
• Increase the oven temperature to 400°F (200°C) and continue baking for 20 minutes. The potatoes should be tender inside, the chickpeas lightly crisped, and the broccoli tips slightly charred.
• Remove from the oven, season lightly with salt and pepper, and serve while hot.

Nutrition

Calories: 312kcal | Carbohydrates: 2g | Protein: 1g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 34mg | Sodium: 10mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 27mg | Calcium: 14mg | Iron: 0.2mg

The post Duck Fat Roasted Vegetables appeared first on At the Immigrant's Table.

This Middle Eastern-inspired updated Chicken Marbella would be perfect for your Passover celebration, or a Thanksgiving table.

Updated Chicken Marbella

On our first date, the love of my life told me he was "a meatatarian". Coupled with the red-and-white checkered shirt and the 'engineer' profession tag, I really wasn't thinking this was going to last.

For you see, I have been a self-avowed vegetarian since the age of 12, after a lot of thought and a chance encounter with a blue-and-red speckled Georgian sausage that really didn't end well. Approximately five years ago, I added fish to my diet.

But chicken? That seemed like a far-fetched compromise to make, even for someone you seemed to like a lot.

And then I got pregnant. And all of a sudden, every walk through a supermarket ended with me drooling over rotisserie chicken; every salad was topped with a chicken breast; and my idea of a snack became a chicken drumstick. My pregnant body, swelling with the contours of a growing baby, demanded the same thing that my husband suggested many moons ago: chicken. And I obliged.

But no chicken recipe has ever appealed to me as much as this updated Chicken Marbella, which I first discovered in Ottolenghi's Simple cookbook. It's a variation of the classic Italian American chicken marsala, which we also love, but taken in a whole different direction. In this recipe, bone-in and skin-on chicken thighs or drumsticks are first marinated, and then cooked in a sticky, sweet and zesty sauce of wine, dates, sweet potatoes, olives and capers.

In my version, I replace the thyme with cilantro, layer the pan with sweet potato wedges, add more date molasses and use high-quality, Natural Delights Medjool Dates. The result is the ultimate one-pan tray-bake Chicken Marbella, Ottolenghi-style and a highlight in my passover recipe roundup.

The Perfect Passover Main Dish

My updated Ottoleghi Chicken Marbella is my favourite easy main dish for a special occasion - most fittingly, for Passover or Thanksgiving.

Our love for this dish started last year, when we had to hold a virtual Passover across Zoom, across state lines, across time zones and across many technological barriers. With a squirming baby who just wanted to breastfeed, a looming fear of a pandemic, and less time on my hands to test recipes, I went for a dish I knew would be easy and foolproof, an Ottolenghi adaptation of the classic Chicken Marbella just like my Ottolenghi asparagus.

Ingredients for Chicken Marbella Ottolenghi Recipe

It might seem that this recipe requires a lot of ingredients, but it ensures that the chicken is packed with flavor. For the chicken, I recommend using chicken thighs, skin on and bone-in to ensure they don't dry out, but you can also use chicken breasts or drumsticks. You will also need date molasses, but it can be replaced with pomegranate molasses, regular molasses or date syrup. To really make this chicken dish worthy of being the center piece of your Passover or Thanksgiving feast, don't skimp out on the Medjool dates!

For the spices and seasoning need, check out the recipe card below.

Ingredient Spotlight: Medjool Dates

The secret ingredient that makes my Ottolenghi Chicken Marbella so good are Natural Delights Medjool Dates.

I love cooking & baking with Medjool dates. Natural Delights' Medjool Dates are very high in antioxidants, fibre, potassium and micro-nutrients. They are naturally plump and sweet because they are packaged fresh, and not dried, without any sulphites or preservatives.

Medjool dates are known as nature's candy, which makes them a wonderful replacement for the sugar in this updated Chicken Marbella. I augment them with some paleo date molasses for a special Middle Eastern taste.

Natural Delights Medjool Dates are grown using organic growing practices, and the fruit is packaged and shipped to stores when it's perfectly fresh. Natural Delights Medjool Dates last in a sealed jar in my pantry for months, and are available year-round in the produce section of your favourite grocery store.

Medjool dates and I love adding them to basically everything! They are a center piece in my Ultimate Middle Eastern appetizer platter with our best mezze recipes and gluten-free hamantaschen cookies.

Directions to Make Chicken Marbella Recipe

Prepare and marinate the chicken

Prepare a large baking pan or baking sheet by covering it with parchment paper.

If you have time to marinate the chicken, place chicken pieces in a large bowl and add the garlic, cilantro, vinegar, oil, olives, capers, Medjool dates, bay leaves, 1 teaspoon salt and ½ teaspoon black pepper. If you are cooking the chicken straightaway, then rub the chicken with the salt and pepper prior to placing it in the marinade of garlic, cilantro, vinegar, oil, olives, capers, dates and bay leaves. Stir everything to combine, cover the bowl and let the chicken marinate for at least 2 hours, and up to two days.

Preheat the oven to 400°F.

Arrange sweet potatoes and chicken in baking sheet

Spread out the sweet potatoes along the sides of the baking sheet. Arrange chicken thighs, along with all the marinade ingredients, letting it overlap with the sweet potatoes. Whisk together the wine and molasses and pour over the meat. Drizzle sweet potatoes with 3-4 TBs of olive oil and sprinkle generously with 1 teaspoon salt and ½ teaspoon pepper.

Bake chicken, dates and sweet potatoes in the oven

Place Ottolenghi Chicken Marbella with dates in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through.

Serve with more fresh cilantro

Remove tray from the oven, transfer chicken, sweet potatoes and everything else to a large platter, sprinkle with some fresh cilantro, and serve.

Scaling the recipe, Make ahead and Storage

This recipe can easily be scaled up or down. I have made it with 4-8 chicken breasts or thighs at a time, without any issues. The cooking time or the marinate don't need to change, it just produces a saucier Chicken Marbella, or slightly less saucy.

The beauty of this recipe, and the reason I love making it for passover and other holidays, is that it can be made ahead and frozen. The chicken can rest in the marinade up to two days, and will keep plump and succulent if packed in an airtight container after baking for up to 3 days.

This recipe is very freezer-friendly. Ottolenghi Chicken Marbella can be baked and frozen for up to 6 months. Just defrost it naturally and reheat it in the microwave or in the oven for best results.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Chicken Marbella Ottolenghi-style

Can be marinated for up to 2 days, or cooked straightaway. If cooking straightaway, rub chicken with 1 teaspoon of salt and pepper instead of placing those in the marinade. Adapted from Julee Rosso and Sheila Lukins's The Silver Palate, and Yotam Ottolenghi's Simple.

Course Main Course, Poultry

Cuisine Jewish, Middle Eastern

Keyword capers, chicken, Date molasses, dates, gluten-free, Medjool dates, olives, one pan meal, one tray bake, paleo, passover, sweet potatoes, wine

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours

Servings 6 people

Calories 509kcal

Author Ksenia Prints

Ingredients

• 6 chicken thighs, breasts or drumsticks skin on and bone-in, scored a few times
• 4 garlic cloves crushed
• ¾ cup fresh cilantro leaves chopped plus more for serving
• 3 tablespoon red wine vinegar
• 3 tablespoon olive oil
• 1 cup pitted green olives
• 5 tablespoon capers plus 2 tablespoon of their brine
• 1 cup Natural Delights Medjool dates pitted and quartered lengthwise (equal to 7 individual dates or 120g)
• 2 bay leaves
• 2 teaspoon salt
• 1 teaspoon black pepper
• ½ cup dry red wine (120ml)
• 2 large sweet potatoes or 4 small cut into wedges
• 2 TBs date molasses can be replaced with pomegranate molasses, regular molasses or maple syrup

Instructions

• Prepare a large baking pan or baking sheet by covering it with parchment paper.
• If you have time to marinate the chicken, place chicken pieces in a large bowl and add the garlic, cilantro, vinegar, oil, olives, capers, Medjool dates, bay leaves, 1 teaspoon salt and ½ teaspoon black pepper. If you are cooking the chicken straightaway, then rub the chicken with the salt and pepper prior to placing it in the marinade of garlic, cilantro, vinegar, oil, olives, capers, dates and bay leaves. Stir everything to combine, cover the bowl and let the chicken marinate for at least 2 hours, and up to two days.
• Preheat the oven to 400°F.
• Spread out the sweet potatoes along the sides of the baking sheet. Arrange chicken thighs, along with all the marinade ingredients, letting it overlap with the sweet potatoes. Whisk together the wine and molasses and pour over the meat. Drizzle sweet potatoes with 3-4 TBs of olive oil and sprinkle generously with 1 teaspoon salt and ½ teaspoon pepper.
• Place Ottolenghi Chicken Marbella with dates in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through.
• Remove tray from the oven, transfer chicken, sweet potatoes and everything else to a large platter, sprinkle with some fresh cilantro, and serve.

Nutrition

Calories: 509kcal | Carbohydrates: 36g | Protein: 50g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1616mg | Potassium: 1299mg | Fiber: 5g | Sugar: 20g | Vitamin A: 11028IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg

The post Chicken Marbella Ottolenghi Recipe with Medjool Dates and Olives appeared first on At the Immigrant's Table.

Have you ever had eggplant carpaccio, or even thought about it long enough to feel curious? The idea stayed with me for a while before I ever put it on a plate. 

Carpaccio, in the traditional sense, comes from Italian tables where meat or fish is sliced thin and served raw, arranged with care, dressed lightly. It always felt precise, almost formal. Translating that into something vegetable-based, especially with eggplant, took a bit of time for me to understand.

Eggplant. I lean toward it, then step away, then come back again. Still, I keep returning to it, especially in seasons when the markets begin to fill again and the produce feels alive in your hands. It's been my favorite vegetable since I lived in Israel, and remains my favorite to this day.

I had been working with eggplant in different ways that week. A batch of air fryer eggplant crisped up quickly one evening when time ran short. There was also a jar of quick pickled eggplant resting in the fridge for something sharp and bright. And one afternoon, when everyone needed something familiar, I pressed roasted slices into an eggplant grilled cheese, watching the cheese melt around them while the kids stood nearby, waiting.

I wanted something softer, something that could sit on the table without much structure. Roasting the eggplant felt like the right starting point. Pulling it apart instead of slicing it neatly, letting it spread across the plate in its own way.

From there, it became about contrast. Lemon for brightness, tomato juice pressed gently over the surface, olive oil catching the light. Then the heat, thin slices of jalapeño, red pepper, and a touch of Aleppo that builds slowly rather than hitting all at once.

It's the one I make when the window is open, when the house is in between meals, when there's time to let things come together without rushing. I love serving it as an appetizer for Memorial Day, when heavy grilled dishes beg for light sides. It was also on the table for Passover this year, and made an appearance on Israel Independence Day.

Ingredients

Eggplant carries the entire dish. Once roasted, it softens into a texture that can be spread thin, which is what gives this carpaccio its shape. I look for firm eggplants with tight, glossy skin since they roast evenly and don't turn bitter. Larger globe eggplants work best here. If you only have smaller varieties like Japanese or Chinese eggplant, they can work, though the texture will be slightly silkier and less structured on the plate.

Jalapeños add a fresh, green heat that cuts through the softness of the eggplant. Slicing them thin keeps the spice from becoming overwhelming. For a milder version, remove the seeds or swap with a softer chili like Anaheim. For more heat, a serrano pepper works well. I also love to add slices of spicy red pepper for visual contrast, but I couldn't find any in the store the day I shot this recipe.

Aleppo Pepper is my secret touch of spice. It gives a gentle, building heat with a slightly fruity note that lingers without overpowering the dish. It's one of my favorite spices to use when I want warmth without sharpness. If it's not available, a mild chili flake or even paprika with a pinch of cayenne can work, though the flavor will be less rounded.

See the recipe card for full list and exact quantities.

How to Make Spicy Eggplant Carpaccio Recipe

This delicious eggplant carpaccio appetizer comes together in layers, and each step changes the texture in a way you can see and feel. The goal is soft, spreadable eggplant with a little char, balanced by fresh, sharp toppings. Here's what to look for as you go:

Prepare the Oven and Eggplant

• When the eggplant roasts, steam builds inside, and without those small holes, the skin can split unevenly or even burst.
• You want small, shallow pricks, enough to release steam without cutting too deep into the flesh.

Coat and Season the Eggplant

• The surface should look lightly coated, not dripping.
• Too much oil can make the eggplant collapse too quickly and turn greasy instead of soft and structured. As it roasts, the garlic will begin to cling to the skin and soften.

Roast Until Fully Softened

• At this point, you'll notice the skin starting to wrinkle and pull tighter around the flesh.
• By the end of roasting, the eggplant should feel very soft when pressed with tongs, almost collapsing under its own weight.
• If it still feels firm in the center, it needs more time. Undercooked eggplant will be spongy and harder to spread later.

Finish with High Heat for Char

• Move the eggplants to a grill or under a broiler. This step adds a light char to the outside.
• You're looking for blistered skin with darkened spots, not fully blackened. If left too long, the flavor can turn bitter. If skipped, the dish can feel flat and overly soft without contrast.

Cool Slightly Before Handling

• Let the eggplants rest for a few minutes. Right out of the oven, they release steam and hold a lot of heat.
• Cutting into them too soon can make the flesh fall apart unevenly and feel watery. After a short rest, they should still be soft but easier to handle.

Open and Scoop the Flesh

• Scoop the flesh out gently. If it sticks too much or feels fibrous, it likely needed more roasting time. Aim to keep the flesh in larger pieces rather than shredding it.

Release the Roasted Garlic

• Squeeze the roasted garlic out of its skins. It should come out soft and paste-like.
• If it resists or feels firm, it didn't roast long enough. Spread it over the eggplant while still slightly warm so it melts into the surface.

Add the Tomato and Citrus

• The eggplant will absorb some of this, which is what gives it that soft, seasoned base. Too much liquid can make it soggy, so keep it light.

Layer the Heat and Toppings

• The surface should look bright and varied, with color and texture across the plate.

Serve While Fresh

• At this stage, the eggplant is soft and the toppings still have bite. If left too long, the liquids continue to settle and the structure becomes looser.

Storage

Store leftover spicy eggplant carpaccio in an airtight container in the refrigerator for up to 2 days. For best texture, let it come to room temperature before serving and spoon off any excess liquid if needed.

Freezing is not recommended. The eggplant becomes watery and loses its structure once thawed, and the fresh toppings will not hold their texture. If you need to get ahead, roast the eggplant in advance and store it separately in the fridge for up to 3 days, then assemble with fresh toppings right before serving.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Spicy Eggplant Carpaccio

Spicy eggplant carpaccio with roasted eggplant, lemon, herbs, and chili for a bright, bold dish.

Course Appetizer, Side Dish

Cuisine Middle Eastern

Keyword Spicy Eggplant Carpaccio

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 267kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Parchment paper
• Cutting Board
• Chef's Knife

Ingredients

For eggplant:

• 2 eggplants
• 4 tablespoons olive oil
• 1 head garlic halved
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme

For topping:

• 1 tomato halved
• 2 tablespoons olive oil
• ½ lemon juice of
• 2 jalapeños thinly sliced
• 1 spicy red pepper thinly sliced
• ¼ cup fresh cilantro chopped
• Salt and pepper to taste
• ¼ teaspoon ground Aleppo peppers or more, to taste

Instructions

• Heat oven to 425°F. Line baking sheet with parchment.
• Prick eggplants all over with a knife.
• Brush with olive oil and season with garlic, salt, pepper, and thyme.
• Roast 20 minutes on one side. Flip and roast 20 minutes on other side.
• Transfer to grill or broiler. Grill 10 minutes until charred.
• Let cool slightly. Cut in half and scoop out the soft inside flesh.
• Squeeze roasted garlic cloves out of their skins.
• Plate eggplant. Squeeze juice from half a tomato over top. Drizzle with olive oil and lemon juice. Top with squeezed garlic, jalapeños, spicy red pepper, cilantro, salt, and pepper, and chili, if desired.
• Serve immediately.

Video

Nutrition

Calories: 267kcal | Carbohydrates: 19g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 715mg | Potassium: 678mg | Fiber: 8g | Sugar: 9g | Vitamin A: 592IU | Vitamin C: 22mg | Calcium: 51mg | Iron: 1mg

The post Spicy Eggplant Carpaccio appeared first on At the Immigrant's Table.

I thought I had ruined the beets the first time I made this cast-iron charred beet salad. The edges looked nearly blackened, the kitchen smelled sharp with scorched sugars and olive oil, and my husband kept asking if I meant to do that. Then we tasted them over cold Greek yogurt with pistachios and mint, and I never cooked beets another way again.

This is my favorite way to eat beets, though F likes to remind me that I say that every time I char something in a cast iron pan. He claims this salad changes every week, and he's right.

Some nights I add more pistachios. Other times I scatter torn mint so heavily across the top that the whole kitchen smells green and sharp before dinner even begins. Once, I swapped the yogurt for whipped feta after realizing halfway through Passover preparations that I had run out of patience for anything involving multiple bowls and soaking nuts overnight.

The first version came from flipping through Big Vegan Flavor by Nisha Vora at the kitchen table while Leo pushed toy trucks across the floor and Lin kept stealing pistachios from a prep bowl beside me. Her recipe used a vegan ricotta that sounded beautiful, though that afternoon I needed something simpler. Greek yogurt sat in the fridge already waiting for me. The beets were vacuum-sealed from the market, which meant dinner still felt possible before bedtime unraveled into baths, books, and negotiations over pajamas.

The important part ended up being the cast iron.

People roast beets slowly all the time, but charring them hard against hot metal changes their texture completely. The edges blacken in spots, the sugars darken, and the inside stays earthy and soft.

Sometimes they become creamy in this beet risotto with goat cheese that stains the spoon deep magenta by the end of dinner. Sometimes they end up layered over crisp bread in this tofu beet toast. And I return often to this Moroccan beet salad too, especially around holidays, with cumin and citrus settling into the beets while they chill in the fridge overnight.

Still, this version stays closest to me lately. Maybe because it comes together quickly. Maybe because the yogurt cools the charred edges in the best way.

Or maybe because every time I make it, the kitchen fills with the smell of scorched beet sugars and olive oil, and everyone drifts toward the stove without needing to be called twice.

Ingredients

These vacuum-sealed beets are the center of the salad, and I specifically use vacuum-sealed cooked beets because they hold together beautifully in a cast iron pan while still developing those darkened, charred edges. Raw beets take much longer and never quite give me the same quick weeknight result I rely on. I like cutting them into thick spears so they blister on the outside while staying soft inside. Red beets work best here for their deeper earthy flavor, though golden beets can also work if you want something slightly milder and less staining.

Greek yogurt cools down the sharper edges of the charred beets and turns the whole dish into something that feels closer to the Middle Eastern tables I grew up around. I prefer full-fat yogurt because it spreads smoothly across the plate and holds up against the heat of the beets without turning watery. Labneh is an excellent substitute if you want a thicker, tangier finish. I've also made this with whipped feta on nights when I wanted something saltier and richer.

Adding pistachios give texture that the softer beets and yogurt need. I like slivered pistachios because they scatter evenly across the plate and stay crisp against the yogurt. Their slightly buttery flavor works especially well with roasted beets. Walnuts can replace them if needed, particularly if you prefer something deeper and more earthy.

See the recipe card for full list and exact quantities.

Oh! Nuts Raw Shelled Pistachios

$29.05

Buy Now

05/27/2026 02:52 pm GMT

How to Make Cast-Iron Charred Beet Salad With Greek Yogurt

This cast-iron charred beet salad comes together quickly, though the texture depends heavily on heat and timing. The goal is to create deeply blistered edges on the beets while keeping the centers soft and earthy. Pay attention to how the beets look in the pan rather than relying only on the clock:

Heat the Cast Iron Until Fully Hot

• Place your cast iron pan over medium-high heat and give it several minutes to heat properly before adding anything.
• The pan should feel intensely hot when you hold your hand slightly above the surface. This step matters more than people think.

• You are looking for dry heat here, the kind that darkens edges fast.

Coat the Beets Evenly

• Toss the beet spears with olive oil, salt, and pepper until every piece is lightly coated.
• The beets should look glossy without dripping oil into the bowl. Too much oil prevents proper blistering and makes the surface slippery in the pan.

Char the Beets Without Moving Them Too Early

• Leave them untouched for several minutes before flipping. This is where the char develops.
• As they cook, the edges will darken and blister in spots while the inside stays soft. Some areas may look nearly blackened, which is exactly what you want.

Avoid overcrowding the pan. If the beets sit too close together, they trap steam and soften instead of charring.

Prepare the Yogurt Base

• The yogurt should stay cold from the fridge. That temperature contrast against the hot beets changes the entire dish once plated.
• If your yogurt feels thin or watery, stir it first or strain it slightly. Thick yogurt holds the beets better and keeps the plate from turning watery underneath.

Layer the Beets While Still Hot

• The heat from the beets slightly loosens the yogurt underneath while keeping the centers cool and creamy.
• You want contrast here. Dark edges against white yogurt. Soft centers against the crackle from the pan.
• If the beets sit too long before plating, they lose some of that freshly charred texture.

Finish With Herbs, Pistachios, and Balsamic

• The pistachios should stay crisp against the softer textures underneath
• Drizzle the balsamic reduction lightly across the entire plate rather than pouring it heavily in one spot.

• Finish with another pinch of flaky sea salt over the top.

Serve Immediately

• As it sits, the yogurt softens the charred edges and the microgreens begin to wilt.
• I usually bring the platter straight to the table while the cast iron is still cooling on the stove. It never lasts long once everyone starts pulling pieces onto their plates.

Storage

Store the charred beets, yogurt, herbs, and pistachios separately for the best texture. The beets keep in an airtight container in the refrigerator for up to 3 days.

Reheat them in a dry cast iron pan so the edges darken again slightly. The microwave softens them too much. Keep the yogurt chilled and stir before serving if needed. Cooked beets can also be frozen for up to 1 month, though they soften slightly after thawing. I would not freeze the yogurt or assembled salad since the dairy separates and the herbs lose freshness.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Cast-Iron Charred Beet Salad With Greek Yogurt

Cast-iron charred beet salad with yogurt, pistachios, mint, and balsamic in under 20 minutes.

Course Salad

Cuisine Jewish, Middle Eastern

Keyword Cast-Iron Charred Beet Salad With Greek Yogurt

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 servings

Calories 124kcal

Author Ksenia Prints

Equipment

• Cast Iron Skillet
• Mixing Bowl
• Tongs or Spatula
• Serving platter
• Small spoon for drizzling

Ingredients

• 5 medium vacuum-sealed beets cut into spears
• 1 cup Greek yogurt
• Mint leaves
• 3 tbsps olive oil
• ½ cup microgreens
• ¼ cup slivered pistachios
• ¼ cup balsamic reduction
• Flaky sea salt
• Black pepper to taste

Instructions

Heat the Cast Iron Pan

• Place a cast iron skillet over medium-high heat and let it heat thoroughly before adding anything. A properly heated pan helps the beets blister instead of soften too quickly.

Season the Beets

• Add the beet spears to a bowl with 2 tablespoons olive oil, flaky sea salt, and black pepper. Toss until lightly coated. The beets should look glossy without excess oil pooling at the bottom.

Char the Beets

• Arrange the beet spears in the hot skillet in a single layer. Cook for about 4 minutes on the first side without moving them too much. Turn carefully and cook another 4 minutes until darkened in spots with crisp edges.
• Some pieces may blacken slightly around the corners, which gives the salad deeper flavor.

Prepare the Yogurt Base

• Spread the Greek yogurt across a serving platter using the back of a spoon. Drizzle the remaining tablespoon of olive oil over the yogurt and scatter flaky sea salt across the surface.

Assemble the Salad

• Place the hot charred beets directly over the yogurt. Scatter mint leaves, microgreens, and slivered pistachios across the top.

Finish and Serve

• Drizzle balsamic reduction over everything and finish with another pinch of flaky sea salt. Serve immediately while the beets are still hot against the cool yogurt.

Video

Nutrition

Calories: 124kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 0.1mg

The post Middle Eastern Cast-Iron Charred Beet Salad With Greek Yogurt appeared first on At the Immigrant's Table.

This purple cabbage slaw came into my life through my sister's friend Mor, who seemed to carry a whole set of easy kitchen habits with her. Mor could open a fridge, pull out a cabbage, and within minutes there would be a bowl on the table that made everything else taste brighter. This slaw was one of those things.

She showed it to my sister first. Thin purple cabbage, salt, lemon, mayonnaise, a spoonful of silan. That was the whole recipe. We assumed it would be simple in flavor too. Then we tried it. The cabbage softened slightly from the salt, the lemon cut through the creamy dressing, and the silan added that deep sweetness that makes you reach for another forkful.

After that, my sister and I started making it every time Israeli food appeared in our kitchen. Falafel tucked into pita, shawarma plates, grilled chicken, anything that needed a sharp cabbage salad beside it.

Some of my strongest kitchen moments with my sister happened late at night. Our house grew very quiet after everyone went to sleep. The refrigerator hummed, the kitchen light stayed dim, and I would walk in thinking I was the only one awake.

Many nights the fridge door was already open. My sister would be standing there holding the container of cabbage slaw caught red handed.

We had very different personalities growing up, yet those quiet midnight kitchen visits became our little connection point. There was only a fork, a shared container of cabbage, and the fridge light glowing while we talked about small things.

Cabbage travels through many of the kitchens I cook from. Jewish, Russian, Ukrainian, and Israeli tables all find ways to use it. Sometimes I make a bowl of purple cabbage pickled mushroom salad, where mushrooms and cabbage soak up a tangy dressing that leans toward Eastern European flavors. Other days I keep a jar of quick pickled cabbage in the fridge for grain bowls or roasted vegetables. Even dishes like spicy tofu tacos feel brighter with cabbage piled on top.

This mayo purple cabbage slaw lives right in the middle of those traditions. It belongs beside falafel and shawarma, though it also finds its way onto other tables, too. If you love purple or red cabbage as much as I do, give this German braised red cabbage recipe a try. It feels comforting and perfect on a cold day.

And sometimes, late at night, I open the fridge and see the container waiting there, bringing me right back to that quiet kitchen and my sister standing there with a fork.

Ingredients

• Purple Cabbage - Purple cabbage forms the backbone of this slaw. Green cabbage can replace it if that is what you have, though purple cabbage gives a deeper color and a slightly earthier flavor. I usually reach for a small cabbage because it slices easily and fits into one bowl without overwhelming the dressing.
• Mayonnaise - Mayonnaise gives the slaw its creamy coating and rounds out the sharp edge of the lemon. Israeli cabbage salads often use a light mayonnaise dressing, especially in falafel stands where the slaw sits beside tahini and pickles. I prefer full-fat mayonnaise since it clings to the cabbage better and keeps the texture smooth after chilling. Greek yogurt can replace part of the mayo for a lighter dressing, though the flavor turns more tangy.
• Silan (Date Syrup) - Silan brings gentle sweetness and a deep caramel note that ties the lemon and mayonnaise together. It is widely used in Israeli cooking and pairs naturally with cabbage. If silan is hard to find, honey or maple syrup can replace it. Honey keeps the flavor closest to the original, while maple syrup adds a slightly deeper sweetness.

See the recipe card for full list and exact quantities.

How to Make Mayo Purple Cabbage Slaw Recipe

This Israeli style mayo purple cabbage coleslaw recipe relies on one simple technique that changes the texture of the cabbage completely: salting. The salt pulls out excess water, softens the cabbage slightly, and prepares it to absorb the lemon and dressing. Here's how to make this recipe:

Salt the Cabbage and Let It Rest

• Use your hands to toss and gently massage the cabbage so the salt coats every strand. At first, the cabbage will feel firm and slightly dry. After a minute of mixing, it begins to soften slightly.
• Leave the cabbage to rest for about 30 minutes. During this time, the salt pulls moisture out of the leaves. You will notice liquid collecting at the bottom of the bowl and the cabbage shrinking slightly in volume. The strands also become more flexible and easier to fold.
• If the cabbage still feels stiff and dry after resting, it usually means the slices were very thick. In that case, give the cabbage another gentle squeeze with your hands and let it sit for a few more minutes.

Drain and Squeeze the Cabbage Well

• Next comes the step that prevents watery slaw. Grab handfuls of cabbage and squeeze them firmly over the sink or bowl to remove as much remaining moisture as possible. The cabbage should feel soft, flexible, and slightly wrung out when finished.
• If this step is skipped or done lightly, the dressing later becomes thin and diluted. Properly squeezed cabbage absorbs the dressing instead of releasing extra water into it.
• Return the squeezed cabbage to a clean bowl.

Add the Dressing Ingredients

• The slaw should look lightly creamy rather than heavily dressed. Purple cabbage tends to release a little more moisture as it sits, so the mixture will loosen slightly later.
• Taste a small piece of cabbage at this stage. The lemon should feel bright, while the silan rounds the edges with a mild sweetness. If the cabbage still feels very stiff, mixing for another minute with your hands helps soften it further.

Refrigerate and Enjoy your Coleslaw

• During this resting time, the cabbage absorbs the dressing, and the lemon mellows slightly. The texture becomes more cohesive, and the color deepens into a glossy purple.
• The finished slaw should feel crisp yet flexible, creamy with a sharp lemon edge, and lightly sweet from the silan. This balance is what makes it work so well beside falafel, shawarma, grilled meats, or tucked into a pita.

Storage

Mayo purple cabbage slaw keeps well in the refrigerator for about 3 to 4 days. Store it in a tightly sealed container so the cabbage does not absorb other fridge odors. The cabbage continues to soften slightly as it sits, while the lemon and silan settle deeper into the strands. Before serving, stir the slaw once to redistribute the dressing. If a small amount of liquid collects at the bottom, simply mix it back in or drain a spoonful if you prefer a thicker texture.

This slaw actually benefits from a little resting time. Preparing it several hours ahead or even the day before serving allows the cabbage to absorb the dressing more fully. Freezing is not recommended for mayo-based cabbage slaw. Once thawed, the cabbage loses its crisp structure, and the mayonnaise can separate, leaving a watery dressing. For the best texture and flavor, keep this slaw refrigerated and enjoy it within a few days.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Mayo Purple Cabbage Slaw

Quick mayo purple cabbage slaw with lemon and silan. Adds a pop of color and creaminess for St. Patrick's Day.

Course Salad, Side Dish

Cuisine Israeli, Salad

Keyword Mayo Purple Cabbage Slaw

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 53kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Sharp knife or mandoline for slicing cabbage
• Measuring spoons
• Spoon
• Airtight container for refrigeration

Ingredients

• 1 small purple cabbage sliced thinly
• ¾ tablespoon salt
• 3 tablespoon mayo
• 3 tablespoon lemon juice
• 1 teaspoon silan

Instructions

Salt the cabbage

• Place thinly sliced purple cabbage in a large bowl. Sprinkle with ¾ tablespoon salt. Mix with your hands until the salt is evenly distributed. The cabbage should feel firm at first, then slightly soften.

Let it rest

• Leave the salted cabbage to sit for 30 minutes. During this time, the salt draws out water from the cabbage, softening the strands and concentrating flavor. You'll notice liquid pooling at the bottom and the cabbage shrinking slightly.

Drain and squeeze

• Pour off the liquid. Take handfuls of cabbage and squeeze firmly to remove as much water as possible. The cabbage should feel soft, flexible, and slightly dry. This step prevents watery slaw later.

Add dressing

• Add 3 tablespoons mayonnaise, 3 tablespoons lemon juice, and 1 teaspoon silan to the cabbage. Mix thoroughly so each strand is lightly coated. The slaw should look creamy but not overly wet.

Refrigerate and meld flavors

• Cover and refrigerate for 1 hour. The cabbage absorbs the dressing, lemon sharpness mellows, and silan sweetness deepens. Stir once before serving.

Video

Nutrition

Calories: 53kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 917mg | Potassium: 10mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.03mg

The post Mayo Purple Cabbage Slaw appeared first on At the Immigrant's Table.

You can make it with regular homemade matzo or gluten free matzah for a gluten-free breakfast alternative that is kosher for Passover!

If you're looking for a meal that both kids and adults will love, then let me introduce you to my Matzo Brei Pizza. In my house, we call this Passover Pizza or Pizza Brei because it's my kids' favorite thing to eat during the Jewish holiday. (And honestly, my husband and I can't seem to resist it either). And finally, it's a good excuse to eat breakfast pizza!

Growing up in Israel, matzo pizza was one of my favorite treats, but combining matzo pizza with matzo brei recipe is a whole new experience. I admit, this recipe for a crispy crust matzo pizza topped with red sauce is a far cry from tradition like my matzo lasanga... And it will definitely raise some eyebrows from purists. But to me and my family, this is the best way to start (or end) Passover!

(I also love starting my mornings during Passover with this gluten free breakfast pizza. It's got eggs on it, which is just extra wonderful).

What is Matzo Brei?

If you don't know what matzo brei is, you're not alone. Matzo brei is a classic Ashkenazi recipe that's often served as a Passover breakfast, a star in my Passover Recipe Roundup. The main ingredient of the dish is matzo - a thin, unleavened bread that's made from flour and water. It's a key part of the Passover holiday and represents how the Israelites fled Egypt with such haste that they had no time for their bread to rise. If you are looking for more of a classic matzo brei recipe, I recommend checking out my sweet matzo brei recipe for passover French toast, the classic fried matzo brei recipe, or kneidlach (absolutely delicious matzo balls recipe). 

Matzo brei, or fried matzah, soaks matzo in water and then fries it together with eggs and other ingredients until it's nice and crunchy. It's basically an omelette with matza in it! It's an easy meal to whip up that doesn't sacrifice flavor, texture, or comfort. 

Ingredient Highlights for a Matzo Brei Pizza

The base of this recipe are the matzo sheets - feel free to use your preferred store-bought matzo crackers, homemade matzah, egg matzah or gluten-free matzah. Then, make sure to choose tomato sauce that you like best. Personally I love chunky tomato sauce and stick to this homemade tomato sauce recipe. You'll also need cheese. I use shredded mozzarella, but but you can use any pre-shredded cheese mix you like for you matzah pizza!

Equipment

• Small skillet
• Spatula

How to Make Kosher Matzo Pizza (Matzah Pizza) 

Prep matzo

Run matzo under a tap of running water for 30 seconds. Alternatively, fill a large bowl or casserole dish with cold water and submerge the matzo crackers in it for 20-30 seconds (if using gluten-free matzo, 20 seconds are enough).

Make matzo brei

To prepare matzo brei, break matzo into small pieces or about 1-2 inches. Transfer to a large bowl or casserole dish.

In a small bowl, beat eggs thoroughly. Add milk, salt and pepper, and stir well to combine.

Pour the egg mixture on top of the softened pieces of matzo. Mix well to combine.

Cook pizza matzo brei

Set a skillet to medium heat. Melt butter, Earth Balance, or olive oil.

Add matzos and egg mixture to a small pan, and mix well. Let cook for 5 minutes without stirring, until the eggs are set. You should have a large matzo brei pancake in your skillet. Loosen the edges of the matza brei with a spatula, and flip in one piece (if it doesn't flip easily, add a bit of oil and wait a bit longer before trying again).

Ladle the sauce on the pizza. Top with shredded cheese.

Optional: this is the time to add any yummy toppings you like! Veggie pepperoni slices, mushrooms, sundried tomatoes, sliced onions and even broccoli are some of our favorites.

Cover the matza pizza with a lid, and let cook another 5 minutes on the other side, until you have a crispy crust and bubbly cheese on top. Remove the pan from heat and slide the pizza onto a cutting board. 

Serve matzo pizza immediately

Sprinkle with oregano and chilli flakes, if using, and serve immediately.

Storage for Matzo Pizza

There's nothing quite like fresh and hot matzo pizza, but if you need to store leftovers then you have a few options. After the matzo brei pizza is fully cooled, add it to an airtight container. Place in the refrigerator for up to three days or the freezer for up to three months. Keep in mind that the matzo will continue to absorb the sauce in the refrigerator, so your leftovers may be a bit softer than they were originally.

Want to Make it In the Oven? 

1. Preheat the oven to 375°F (190°C).
2. Prepare the matzo brei as instructed, but instead of cooking it in a skillet, press the mixture into a lightly greased baking sheet or oven-safe skillet.
3. Bake for 10 minutes, or until the base is set.
4. Remove from the oven, spread tomato sauce over the baked matzo brei, and sprinkle with cheese and any additional toppings.
5. Return to the oven and bake for another 8-10 minutes, or until the cheese is bubbly and golden brown.
6. Serve hot and enjoy!

More Passover-Friendly Recipes 

You can't go wrong with a classic Jewish chicken soup or homemade gefilte fish recipe for a main over passover. For a delicious dessert, I recommend my soft and chewy coconut macaroon pyramids.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Matzo Brei Pizza

Thanks to this easy matzo brei pizza recipe, you can finally eat pizza for breakfast - on Passover! This amazing eggy matzo pizza is topped with tomato sauce and shredded cheese for a twist on the familiar matzo brei breakfast recipe.

Course Breakfast, brunch

Cuisine Israeli, Jewish

Keyword cheese, easy, eggs, gluten free option, kosher, matzah, matzo, passover, quick, tomato sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 413kcal

Author Ksenia Prints

Equipment

• Small skillet
• Spatula

Ingredients

• 2 matzo sheets regular gluten free or 2 large homemade matzah crackers
• 3 eggs
• 2 tablespoon milk or water
• Salt to taste
• Pepper to taste
• 2 tablespoons Butter you can also use Earth Balance or olive oil for frying
• ½ cup tomato sauce
• ½ cup shredded cheese
• Dried oregano optional
• Chilli flakes optional

Instructions

• Run matzo under a tap of running water for 30 seconds. Alternatively, fill a large bowl or casserole dish with cold water and submerge the matzo crackers in it for 20-30 seconds (if using gluten-free matzo, 20 seconds are enough).
• Break matzo into small pieces or about 1-2 inches. Transfer to a large bowl or casserole dish.
• In a small bowl, mix eggs thoroughly. Add milk, salt and pepper, and stir well to combine.
• Pour the egg mixture on top of the matzo pieces. Mix well to combine.
• Set a skillet to medium-high heat. Melt butter, Earth Balance, or olive oil.
• Add matzos and egg mixture to a small pan, and mix well. Let cook for 5 minutes without stirring, until the eggs are set. You should have a large matzo brei pancake in your skillet. Loosen the edges of the matza brei with a spatula, and flip in one piece (if it doesn't flip easily, add a bit of oil and wait a bit longer before trying again).
• Ladle the sauce on the pizza. Top with shredded cheese.
• Cover the matza pizza with a lid, and let cook on the other side for another 5 minutes, until cheese is melted and gooey.
• Optional: this is the time to add any yummy toppings you like! Veggie pepperoni slices, mushrooms, sundried tomatoes, sliced onions and even broccoli are some of our favorites.
• Sprinkle with oregano and chilli flakes, if using, and serve immediately.

Video

Nutrition

Calories: 413kcal | Carbohydrates: 28g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 300mg | Sodium: 655mg | Potassium: 351mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1185IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 3mg

The post 15 Minute Matzo Brei Pizza Recipe (My Cheesy Passover Breakfast Pizza)  appeared first on At the Immigrant's Table.

There's a phase happening in my kitchen right now, and I'm holding onto it as long as I can. Lin has decided that cauliflower is the only thing she wants on her plate. Not pasta or rice, not even the soft breads she usually reaches for first.

A full tray of roasted cauliflower goes down in front of her, and she eats with both hands, reaching for the deepest golden pieces like she already knows where the best ones are.

I didn't arrive here easily. You know how it is. The small negotiations, the quiet standoffs, the way you start to question your own cooking when a child refuses something you thought would work. I tried everything. I needed something that felt honest, something that didn't hide the vegetable but let it become something else entirely.

This version came together on an evening when I stopped overthinking. It went through many rounds before it settled into this form, one my family now expects whenever cauliflower shows up at the market.

Cauliflower, olive oil, date syrup, garlic. Into the oven with no expectations. Halfway through, the kitchen turned. The sweetness deepened, the edges darkened, and there was that scent that reminds me of meals I've had across Middle Eastern tables, where vegetables sit at the center and no one rushes them.

When I pulled the tray out, it was sticky at the edges, soft in the middle, with those crisp bits that always disappear first. Lin didn't hesitate. Leo followed. Even my husband, who usually reaches for something heavier, kept going back for more.

Since then, I've kept cauliflower close. Some nights it's the whole roasted version I've made before, placed at the center of the table and carved into like something special. Other times I scatter tomatoes and capers around it, letting everything roast together until the tray feels full and generous. And when I need something that waits in the fridge, I turn to pickled cauliflower, sharp and bright, tucked beside whatever else we're eating.

Imagine the sweet, sticky edges, the soft garlic pressed into each bite, the tahini running over the top. It's a small win I didn't expect, one that turned a long struggle into something my children now ask for before I even start cooking.

Ingredients

The center of this dish is cauliflower, and it matters more than it seems. I look for a tight, heavy head with compact florets since it roasts evenly and holds its shape while the edges turn deeply golden. If needed, broccoli can step in, though it cooks faster and carries a stronger flavor.

Organic date syrup, whether homemade date syrup or sotrebought, is what made this work in my kitchen. It melts into the cauliflower as it roasts, catching on the edges and creating that sticky finish my kids reach for first. It brings a deeper sweetness than honey, something closer to the flavors I remember from Middle Eastern dishes where fruit and vegetables often meet. Honey can replace it, though the result will be lighter and less complex.

The garlic goes in as a whole head, split open and roasted until soft. By the time the cauliflower is done, the cloves are mellow and almost creamy, ready to be pressed right into the tray. I keep the pieces large so they don't burn. If you only have loose cloves, add them whole or in thick slices, though you'll miss that soft, spreadable texture at the end.

Tahini ties everything together. It adds a creamy layer that settles into the roasted edges and brings the dish back to the flavors I keep close. I prefer raw tahini for its cleaner taste. If needed, a spoonful of plain yogurt can replace it, though it shifts the flavor slightly.

See the recipe card for full list and exact quantities.

Just Date Syrup : Organic Date Sweetener | One 8.8 OZ Squeeze Bottle I Low-Glycemic, Vegan, Paleo | 1 Ingredient : 100% Organic Medjool Dates

$9.28

Buy Now

02/11/2026 05:05 pm GMT

How to Make Middle Eastern Roasted Cauliflower Recipe

This is the kind of side dish where most of the work happens in the oven, but the small details along the way make all the difference. You're looking for contrast in every bite, crisp edges, soft centers, and that sticky spice coating that clings to the florets:

Prepare the Oven and Tray

• Start by heating your oven to 425°F and lining a baking sheet with parchment. The high heat is important here, it's what drives the caramelization.
• If the oven runs cool, the cauliflower will steam instead of roast, and you'll miss those golden edges.

Coat the Cauliflower Evenly

• As you toss everything together, pay attention to how it feels. The florets should be lightly coated, not dripping. The date syrup should cling in thin streaks, not pool at the bottom. If it gathers too much in one spot, those pieces can burn before the rest catches up.

• Spread everything out in a single layer. If the tray feels crowded, use a second one. Overcrowding traps moisture and softens the cauliflower instead of letting it crisp.

Roast Until Deeply Golden

• Slide the tray into the oven and let it roast undisturbed.
• Around the 20-minute mark, you'll start to see the edges turning golden. By 25 minutes, some tips should be darker, almost charred in places.

Press the Roasted Garlic

• Squeeze them out of their skins directly onto the cauliflower. They should spread easily, almost like a paste. If they resist, they needed more time in the oven.

Build the Final Layers

• You're looking for juice, not chunks. It should lightly coat the surface, adding a gentle acidity without soaking the florets.

Finish and Serve

• Serve right away while the edges are still firm and the contrast between textures is at its best.

• If left sitting too long, the steam softens the crisp edges, so this is one of those dishes that's best enjoyed straight from the tray to the table.

Storage

If you have leftovers, let the cauliflower cool completely before storing. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. The flavors settle further by the next day, though the crisp edges will soften.

To reheat, spread the cauliflower on a baking sheet and place it in a hot oven until heated through. This helps bring back some of the texture. A microwave works for convenience, though it will stay soft throughout.

For longer storage, you can freeze the roasted cauliflower, but the texture will change. The florets lose their crisp edges and become softer once thawed. If freezing, place in a sealed container or freezer-safe bag and store for up to 1 month. Thaw in the refrigerator, then reheat in the oven to warm through.

FAQ

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Middle Eastern Roasted Cauliflower

Golden Middle Eastern roasted cauliflower with date syrup and tahini, crisp edges and tender inside.

Course Side Dish

Cuisine Middle Eastern

Keyword Middle Eastern Roasted Cauliflower

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 247kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Parchment paper
• Mixing Bowl optional
• Knife and cutting board
• Spoon or hands for tossing

Ingredients

• 1 head cauliflower cut into florets
• 3 tablespoon olive oil
• 2 tablespoon date syrup
• 1 head garlic halved
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme
• Juice of ½ lemon
• ½ tomato for squeezing
• 2 tablespoon tahini
• 2 tablespoon almonds sliced
• 2 tablespoon parsley chopped

Instructions

Prepare the oven and tray

• Heat your oven to 425°F and line a baking sheet with parchment. This high heat helps the cauliflower develop deep color instead of softening too quickly.

Coat the cauliflower

• Place the florets on the tray. Add olive oil, date syrup, garlic, salt, pepper, and thyme. Toss until everything is evenly coated. The florets should look lightly glossy, not wet.

Spread and roast

• Spread the cauliflower in a single layer with space between pieces. Roast for about 25 minutes. The edges should turn golden with some darker spots, while the centers stay tender.

Press the garlic

• Remove from the oven and let it cool slightly. Squeeze the softened garlic cloves out of their skins directly onto the cauliflower. They should feel soft and spread easily.

Build the flavor

• Transfer to a serving plate. Squeeze fresh tomato juice over the top, followed by lemon juice. The heat helps everything absorb into the cauliflower.

Finish and serve

• Drizzle tahini over the top. Sprinkle with sliced almonds and parsley. Serve while still hot, when the edges are at their best.

Video

Nutrition

Calories: 247kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 638mg | Potassium: 627mg | Fiber: 5g | Sugar: 10g | Vitamin A: 223IU | Vitamin C: 77mg | Calcium: 87mg | Iron: 2mg

The post Middle Eastern Roasted Cauliflower With Date Honey appeared first on At the Immigrant's Table.

Walnuts have a slightly bitter note that pairs beautifully with the sweetness of caramel, and the heartiness of the buckwheat crust and toasted buckwheat grains just brings it all together nicely.

Since moving to Quebec, I find myself gravitating towards the traditional flavours of French cooking: tarragon, butter, cream, delicate tart crusts and beautiful, luscious caramel. I usually mitigate the damaging effects of all this dairy, gluten and refined sugar by simplifying where I can, replacing where I can't. The result is an allergy-conscious, healthy spin on decadent French cuisine that leaves nothing to be desired; And the crowning achievement is this wholesome, mouth-watering walnut and buckwheat caramel tart. With a gluten-free buckwheat pastry crust, a vegan caramel and a refined-sugar free filling, this tart is finger-licking good French food, without compromises.

And if you read to the end of the post, you could enter to win your very own copy of the book that cemented my obsession with French cuisine, Rachel Khoo's My Little French Kitchen.

When I first got my hands on Rachel Khoo's gorgeous cookbook, My Little French Kitchen, I immediately find myself being pulled to the richer, cheesier dishes in the bunch. Perhaps that's because I first got in winter, or because there is just something about French cooking that immediately connotes the combination of red wine, crusty bread and ooey, gooey Comte or raclettes.

But when I leafed through Rachel's creation more carefully, I saw there was much more to French cooking beyond the holy trinity of cheese, bread and wine. With each chapter of the book exploring the cuisine of another region of France, Rachel deftly makes her way through the rustic foods of Bordeaux, to the light, almost summery foods of Brittany, perfectly illustrating the variety of French cuisine in the process. I drooled at the hearty fare of Lyons, cooked through Provence and dreamed of summers stuffing myself on the distinctly Spanish/French Basque pintxos (little tapas). In short, I found myself falling deeply in love with French cooking, especially as it appears in Rachel Khoo's My Little French Kitchen.

I have cooked from this cookbook several times, riffing off familiar recipes and challenging myself to intricate French pastry with others. It's a true workhorse that I turn to in all seasons, with all manner   of ingredients - and if you scroll to the bottom of this post, you can enter to win your very own copy of Rachel Khoo's My Little French Kitchen!

Yet of all the dishes I made from My Little French Kitchen, this walnut and buckwheat caramel tart remains my favourite.

It's light but hearty, and the combination of salted caramel, walnuts and crunchy buckwheat is completely unique. I have made this tart with plums instead of walnuts, loving the luscious way in which the fruit cooked on itself. I followed both Rachel's original crust recipe, but also made my own gluten-free version, matching the buckwheat in the filling with a deeply flavoured buckwheat crust. I made the filling vegan and free or refined-sugar and dairy. In short, I tinkered and played, even though the original was splendid in its own right.

But I'm proud to say: my dairy-free, gluten-free walnut and buckwheat caramel tart with vegan caramel is no less decadent and scrumptious than the Lyonese original.

So whether you are the winner of your very own copy of My Little French Kitchen, or if you continue to dream of French cooking from afar, I urge you to make this walnut and buckwheat caramel tart for your next tea time. Your gluten-free, dairy-free eating friends will thank you for bringing them a step closer to the joys of French cooking.

a Rafflecopter giveaway

I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Enter below to win your copy of My Little French Kitchen, and then tell me of the beautiful creations you have made from it. Tag your recipes #immigrantstable and @immigrantstable on Twitter, Instagram, or Facebook, and I will be happy to share them with my other followers!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Walnut and buckwheat caramel tart

This walnut and buckwheat caramel tart is a perfect pairing of sweet and salty flavours, and crispy and silky textures. It's also gluten-free, dairy-free and low in refined sugars. Walnuts have a slightly bitter note that pairs beautifully with the sweetness of caramel, and the heartiness of the buckwheat crust and toasted buckwheat grains just brings it all together nicely.

Course Dessert

Cuisine French

Keyword buckwheat caramel tart, buckwheat tart

Prep Time 1 hour hour 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8 portions

Calories 511kcal

Author Ksenia Prints

Ingredients

Buckwheat shortcrust pastry dough:

• 6 tablespoon Earth Balance butter, or vegan margarine, softened to room temperature
• ½ cup confectioners' sugar
• pinch of salt
• 2 egg yolks
• 1 cup buckwheat flour and more as needed

Walnut and buckwheat caramel tart:

• ¾ cup/ 150 g coconut sugar or brown sugar
• 2 tablespoon water
• 7 tablespoon soy coconut or regular cream
• 2 tablespoon molasses
• 3 tablespoon Earth Balance butter, or vegan margarine
• ½ tablespoon salt
• 2.5 cups walnuts toasted
• 1 cup buckwheat groats toasted

Instructions

• Using a wooden spoon, beat together the Earth Balance, confectioners' sugar, and salt until soft and creamy. Mix in the egg yolks until smooth. Add the flour and, using a pastry cutter or a fork, chop up the mixture until it has a sandy texture (if using buckwheat flour, you may need to add more - add this 1 TB at a time). With cold hands, gently shape the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
• When ready to prepare the tart, preheat the oven to 350F. Grease the tart pan. Roll out the dough between two sheets of parchment paper until ⅛ to ¼ inch thick.
• Line the pan with the pastry and prick with a fork. Cover with another sheet of parchment and pour in pie weights or beans. Bake for 20 mins before removing the parchment and weights. Bake for an additional 10 mins. Remove from the oven and let cool slightly, then remove the pastry shell from the pan (this can be made a day in advance).
• To prepare the caramel, put the sugar and the water in a large saucepan. Heat on high until the sugar melts, without stirring - though you can swirl the pot around if needed. Once the caramel is bubbling and thickens a bit, remove it from the heat and add the cream, molasses, margarine and salt. Be careful: the caramel will steam and bubble. Swirl the pan before returning it to medium heat. Cook for an additional 3 to 4 minutes, or until it reaches 235F.
• Stir in the toasted walnuts and buckwheat and then pour immediately into the tart shell. Spread out the filling and let rest for 10 minutes in room temperature before serving.
• The tart will keep for a week.

Nutrition

Calories: 511kcal | Carbohydrates: 43g | Protein: 12g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 598mg | Potassium: 449mg | Fiber: 6g | Sugar: 6g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg

The post Walnut and buckwheat caramel tart appeared first on At the Immigrant's Table.

There was a stretch of time after Leo arrived when the days blurred into each other. Feeding, rocking, and pacing the hallway happened at hours that felt outside of time.

I remember standing in the kitchen one night, the light above the stove too bright and the rest of the apartment quiet in that fragile way that comes after a baby finally falls asleep. F sat at the table, half-awake, waiting to see if Leo would stir again. I had a craving for potatoes. I wanted them plain and steady.

This pull toward something simple comes from where I grew up. In my family, potatoes were a constant on the table, something you could count on.

My grandmother worked them into everything, from soft boiled potatoes dressed in oil and dill to the crisp edges of Russian fried potatoes that filled the kitchen with the smell of onions hitting heat. Even now, making a pan of those Russian fried potatoes carries me back to her kitchen without effort.

That night, I didn't have the energy for anything complicated. I boiled a pot of small potatoes, drained them, and pressed them down with the bottom of a glass because it was the closest thing within reach. Into the oven they went with oil, garlic, and whatever herbs I could grab without thinking too much. The oven did the work while I leaned against the counter.

When they came out, the edges had turned crisp and almost lacy, while the centers stayed soft. I ate them standing up, one after another, barely waiting for them to cool. Since then, these crispy smashed baby potatoes have stayed with me. They sit alongside the paprika potatoes I make when I want something deeper and spiced, and the potato latkes I bring out for breakfast.

Now Leo is older and Lin is running through the kitchen, yet I still come back to this pan when I need something to hold the evening together.

Ingredients

The center of the dish are baby potatoes. I reach for small, waxy potatoes because they stay intact when pressed and roast into crisp edges with soft centers. Baby red potatoes, Yukon Gold, or any thin-skinned new potatoes all work well. Larger potatoes can be used if cut into even chunks and cooked through before smashing. Avoid starchy baking potatoes like russets since they fall apart and turn grainy instead of holding those crisp edges.

Don't sleep on the garlic here.  A whole head roasted alongside the potatoes changes completely in the oven. It softens and turns spreadable, almost like a paste that coats the potatoes at the end. I keep it in larger pieces while roasting so it doesn't burn. If you don't have a full head, thick slices of garlic cloves work, though they won't give the same soft texture for pressing out at the end.

And finally, because everything is better with cheese, a bit of Parmesan is grated over the hot potatoes. It melts slightly into the surface and adds a deeper, savory layer. I use Parmesan because it clings well and browns lightly where it touches the pan. Pecorino can replace it for a sharper finish. For a dairy-free version, you can use nutritional yeast, or leave it out entirely; the potatoes still hold their texture and flavor.

See the recipe card for full list and exact quantities.

How to Make Crispy Smashed Baby Potatoes Recipe

These crispy smashed baby potatoes rely on contrast. Soft centers that give easily, edges that turn deeply golden and crisp in the oven, and a finish that carries garlic, lemon, and herbs across the surface. Each step builds toward that texture, so it helps to pay attention to how the potatoes feel at every stage:

Start with a Hot Oven and Tender Potatoes

• Preheat the oven to 425°F and line a baking sheet with parchment paper. While oven heats, cook the baby potatoes until they are tender all the way through. This usually takes around 25 minutes. You'll know they're ready when a knife slides in without resistance and the potato doesn't push back.

• Drain the potatoes, let them sit for a few minutes. Steam should lift off the surface. This short rest helps dry them out, which makes a difference later when you're trying to get crisp edges.

Smash the Potatoes 

• Do this while they're still warm, since they give more easily at this stage.
• Press until the potato spreads and the edges begin to crack slightly. Those rough edges are where the crisp texture forms. If you press too lightly, they stay round and won't develop enough surface area. If you press too hard, they break apart completely and lose their shape on the tray.
• You're looking for flattened rounds that still feel intact when you slide them slightly on the parchment.

Coat Evenly with Garlic and Herbs

• Take a moment here to make sure everything is coated evenly. The oil should cling to the surface and settle into the cracks.
• If some areas look dry, those spots tend to stay pale. If too much oil pools underneath, the bottoms can soften instead of crisping. Spread the potatoes out so they have space between them. Crowding leads to steaming, and the texture changes completely.
• The garlic should sit tucked among the potatoes or in halves on the tray. Smaller pieces burn quickly, so keeping them larger helps them roast gently.

Roast Until Deeply Golden and Crisp

• Roast for about 35 minutes. As they cook, the edges begin to darken first. The surface shifts from soft to firm, and you'll start to see those thin, crisp layers forming where the potato spread out.

• Toward the end, listen for a faint sizzle when you move the tray. That sound means moisture has cooked off and the edges are crisping. The potatoes should feel firm when nudged, with a slight give in the center.

Press Out the Roasted Garlic

• Once out of the oven, let the garlic cool slightly, then squeeze the cloves out of their skins directly onto the potatoes. The garlic should feel soft and spreadable.

• If it resists or feels dry, it likely roasted too long or sat too close to the heat. In that case, mash it gently and spread what you can. When done right, it melts into the hot potatoes and coats them lightly.

Finish with Lemon, Cheese, and Herbs

• Taste one piece before serving. The outside should crack lightly when bitten, while the inside stays soft. If they've cooled too much, the texture tightens and loses that contrast, so timing matters here.

Serve Hot

• These potatoes hold their texture best straight from the oven, when the edges are still crisp and the centers feel soft.

Storage

Crispy smashed baby potatoes are best eaten right after roasting, while edges are firm and centers soft. For leftovers, cool completely, store in an airtight container in the fridge up to 3 days, keeping pieces separate to preserve crispiness.

To reheat, place them on a baking sheet in a hot oven until heated through and the edges firm up again. A skillet over medium heat also works well. Microwaving will warm them, though the texture turns soft and the crisp edges disappear. For longer storage, freeze the potatoes in a single layer in a sealed container or freezer bag for up to 1 month. Reheat from frozen in the oven to restore crisp edges.

FAQ

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Crispy Smashed Baby Potatoes

Crispy smashed baby potatoes with golden edges, soft centers, and fresh herbs.

Course Side Dish

Cuisine Eastern European

Keyword Crispy Smashed Baby Potatoes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 311kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Parchment paper
• Medium pot
• Knife
• Spoon
• cup or jar for smashing

Ingredients

• 2 lbs baby potatoes
• 3 tablespoons olive oil
• 1 head garlic halved
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme
• ½ lemon juiced
• ¼ cup grated Parmesan
• 2 tablespoons fresh dill chopped

Instructions

Preheat and Prep

• Heat oven to 425°F (220°C). Line a baking sheet with parchment paper. This keeps potatoes from sticking and helps crisp the edges evenly.

Cook the Potatoes

• Boil the baby potatoes in a pot of salted water for 25 minutes until tender. They should pierce easily with a knife but not fall apart. This ensures they smash cleanly without turning mushy. Drain and let steam off for a few minutes.

Smash the Potatoes

• Place potatoes on the prepared baking sheet. Use a cup or jar to press each potato until flattened but still holding together. Rough edges are key. They become crisp in the oven.

Season

• Toss the smashed potatoes with olive oil, halved garlic, salt, pepper, and thyme. Make sure oil coats all surfaces and settles into cracks for maximum crispness.

Roast

• Roast for 35 minutes, checking halfway through. The edges should turn golden brown and crisp, while the centers remain soft and tender.

Finish with Garlic, Lemon, Cheese, and Herbs

• Once roasted, squeeze softened garlic out of skins onto the potatoes. Drizzle with lemon juice, sprinkle with grated Parmesan, and top with fresh dill.

Serve Immediately

• Serve hot for best texture. The edges are at their crispiest right out of the oven.

Video

Nutrition

Calories: 311kcal | Carbohydrates: 45g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 706mg | Potassium: 1029mg | Fiber: 6g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 57mg | Calcium: 108mg | Iron: 2mg

The post The Best Middle Eastern-inspired Crispy Smashed Baby Potatoes appeared first on At the Immigrant's Table.

An easy weeknight meal

As I return home after a long day, my mother is standing at the kitchen counter, chopping vegetables. She greets me enthusiastically, asking how my day was.

As she comes over to give me a hug, her leopard-print robe is falling off her shoulder, revealing a homely pyjamas underneath.

Her hair is up in a messy bun and her make-up isn't fully off yet, but the smudging is already visible.

She smiles at me, the gap between her teeth showing.

The smell of fried onions and freshly cut tomatoes is in the air. As I peek at the cutting board, I see she is chopping a full head of white cabbage, following my grandfather's signature technique. (if you have red cabbage on hand, I recommend this recipe).

And I just know: tonight, we're having my mother's easy sauteed cabbage, the one dish to get right.

How to cut cabbage

My grandfather's method for cutting cabbage goes like this:

Cut the head in half, remove the core, and hold one half firmly in place, cut-side down. Move your knife around it, slicing thin strips of cabbage off the sides, not moving the head until you get to the last little nob. The cabbage is quickly reduced to a pile of shreds.

But if you're my mother, she just barely avoids cutting off her finger with the dull knife.

How to saute cabbage without oil?

The secret is in the sauce. My family doesn't use oil when sauteing cabbage; instead, we slowly let onions start to cook on low heat, stirring the pan often. Once we add in the cabbage and cover with a lid, it produces enough natural moisture to stew the cabbage.

So, about that sauce.

In my mother's pan, onions and red peppers are browning. Their once-firm forms are now lazily strewn across the non-stick surface, crisping at the edges. I give them a toss, allowing more peppers to come into contact with the heat of the pan.

My mother adds the cabbage to the pile, giving everything a good stir.

The pan is then covered with an ill-fitting lid that belongs to a long-lost and forgotten pot. Our pot drawer is an orphanage for abandoned cookware of all shapes, sizes and pedigrees.

Some enamel pans date back to the Soviet Union, and though nothing ever cooks in them, we still hold on, refusing to throw the dented memories away.

My family's pre-dinner rituals

We sit down at the little kitchen island.

My dad makes me a tangy cocktail, and I am privy to whatever strange concoction he is working on this week. Bitter grapefruit mixes with blue carcao, and I wonder for the umpteenth time if he gets his recipes from the Risky Business bartender's book.

We chat about this and that; my graduate studies are of some interest to them, but I avoid going into too much detail. The nuances of political theory and international affairs usually lead to arguments at our dinner table, and I would like to preserve the peace at this rare time that we all sit together.

Time floats by as we nibble on cheese and olives.

My mother adds tomatoes to the pan.

After a few minutes, the sauteed cabbage is done. We reheat leftover potatoes and rice in the microwave, and I rush to remove them at the last second in order to avoid the machine's ear-splitting beep.

We ladle strands of sauteed cabbage smothered in smoky tomato and pepper sauce into our bowls, cooked into submission by the heat of the gas flame.

If you're looking for another way we love to eat cabbage, then this butter cabbage recipe has to be on your list! It's so soft and easy to make.

Ingredients

• Onions
• Bell peppers of your preferred color
• Small head of cabbage
• Garlic
• Tomatoes or tomato paste
• Dried oregano or fresh basil
• Chilli flakes
• Vinegar - white wine, apple cider or regular
• Salt & pepper
• Sugar (optional)
• Chopped parsley, cilantro, or chives, to taste (optional)

How to sautee cabbage leaves

My family's method for sauteeing cabbage leaves is simple: slow building up of flavor, a low flame and a long cooking process. No matter how thinly you cut your cabbage, even if it's not perfect, you'll end up with silky, soft cabbage leaves.Slice onions and peppers into thin strips.

You start by sautéing onions on medium heat for 5 mins, until they become translucent. Add bell peppers, and sauté another 10 mins. You can use any color of sweet bell peppers here.

Chop garlic coarsely. Add to pan, sauté for 1 minute.

For the best sauteed cabbage, I recommend to slice the cabbage head into thin strips (see above for my grandfather's method). But even if your strands aren't so thin, as long as you follow the rest of the instructions you'll end up with delicious stewed cabbage!

Add the cabbage to pan, stir to mix with other ingredients, cover with lid, and sauté on medium heat for 15 minutes. Every 5 minutes or so, check that the cabbage and peppers aren't sticking to the bottom, and give the pan a good stir.

If using fresh tomatoes, chop them finely and let them cook without adding the spices for 10 minutes on medium heat. Then add spices and cook for another 5 mins. If using tomato paste, add spices along with paste and let cook, uncovered, for 15 minutes.

Taste, and adjust flavours as necessary. That's it - you've sauteed cabbage, a great and easy side dish!

What does sauteed cabbage taste like?

My Russian sauteed cabbage is cooked in a smoky onion, tomato and pepper sauce, until it is silky, glistening and melting in your mouth.

The dominant flavors here are tomato and peppers.

The cabbage becomes so soft it almost falls apart in your mouth - it really is the best way I know for cooking cabbage!

What spices go with sauteed cabbage?

If you'd like to add additional spices or seasonings to your sauteed cabbage, I recommend whole cumin seeds, smoked paprika, caraway seeds (they taste a bit licoricy) or cayenne peppers.

What to have with sauteed cabbage?

Mashed potatoes, white or brown rice, or even a good piece of crusty wholegrain bread all go well with sauteed cabbage.

I also recommend these Russian dishes with sauteed cabbage:

When we are done eating our cabbage with peppers, my father replenishes our cocktails.

We continue sitting there, eating languidly. It's a dimly lit kitchen island in the middle of a crowded home. The table is laden with cheese, bread, packaged salads, chocolate, nuts, pills and yesterday's mail.

My mother and father are laughing, sharing stories over plates of brown rice and cooked potatoes, covered in silky, sauteed cabbage.

The stovetop is splattered, and the smell of a home-cooked meal is in the air.

Adaptations and substitutions

Russian sauteed cabbage with peppers is naturally gluten-free, grain-free and vegan.

You can make it paleo and keto by omitting the tablespoon of sugar.

If you are not a fan of bell peppers, you can omit them. My mother even makes this recipe without tomatoes or tomato paste sometimes!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Sauteed cabbage with peppers, or the one dish to get right

Sauteed cabbage is cooked in a smoky onion, tomato and pepper sauce, until it is silky, glistening and melting in your mouth. And we sautee cabbage without oil!

My partner describes this as "the best cabbage he's ever had." To me, it's one of the only dishes my mother could get right, an easy weeknight meal to throw together at the end of a long day. It's comforting, delicious, an Eastern European dish with real flavour pedigree.

You can serve it over brown rice, alongside potatoes, or just eat it on a crusty piece of wholegrain bread. If you're out of bell peppers, don't worry and omit them.

Course Side Dish, Vegetable side dish

Cuisine Hungarian, Russian, Ukrainian

Keyword cabbage, dairy-free, dinner, easy, gluten-free, grain-free, onions, peppers, tomatoes, vegan, weeknight meal

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 128kcal

Author Ksenia Prints

Equipment

• Non-stick pan

Ingredients

• 1-2 onions
• 1-2 bell peppers red, yellow or orange
• 1 cabbage thinly sliced
• 4 cloves garlic
• 1 can tomato paste or 4-5 tomatoes, in season.
• 2 tsps dried oregano or basil if using fresh, use 2 Tbs
• 1 teaspoon salt
• ½ teaspoon chili flakes or more, to taste
• 1 Tb sugar optional
• 1 Tb vinegar white wine, apple cider. or regular
• Chopped parsley, cilantro, or chives, to taste (optional)

Instructions

• Slice onions and peppers into thin strips.
• Sauté onions on low-medium heat for 5-10 mins, until they become translucent. Add peppers, sauté another 10 mins, until pepper strips and onions start to caramelize, stirring occasionally.
• Chop garlic coarsely. Add to pan, sauté for 1 minute.
• Chop cabbage head into thin strips. Add to pan, stir to mix with other ingredients, cover with lid, and sauté on medium heat for 15 minutes. Every 5 minutes or so, check that the cabbage and peppers aren't sticking to the bottom, and give the pan a good stir.
• If using fresh tomatoes, chop them finely and let them cook without adding the spices for 10 minutes on medium heat. Then add spices and cook for another 5 mins.

  If using tomato paste, add spices along with paste and let cook, uncovered, for 15 minutes.
• Taste, and adjust flavours as necessary.

Nutrition

Calories: 128kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 965mg | Potassium: 937mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1877IU | Vitamin C: 133mg | Calcium: 121mg | Iron: 3mg

The post Sauteed cabbage with peppers appeared first on At the Immigrant's Table.

There was a time, in those early days with my husband, when everything felt like a surprise. We turned ordinary afternoons into small adventures, trying to outdo each other in thoughtful ways. One day he told me to dress comfortably because a surprise was waiting. I spent hours wondering if it would be a hike, a gallery visit, maybe even a street performance. I never expected what came next.

We ended up at a fish market. At first, I was stunned. Who takes someone on a date to buy fish? The smell of brine hung heavy in the air, rows of glistening salmon and whitefish stretched over ice, vendors shouting prices while scales sparkled like coins.

But as I watched him scan the stalls, pointing out fillets with a light in his eyes, I understood. He wasn't there to impress me with a grand gesture. He wanted us to choose something together, to bring it home and make it ours.

We carried a bundle of salmon wrapped in paper through the market, past jars of preserved lemons and fragrant spice stalls. I suggested we try a Moroccan-inspired dish, brushed with harissa and bright with lemon. He agreed immediately, eager to cook together. That afternoon became our first real shared moment in the kitchen.

It was clumsy at first. Our elbows bumping, laughter breaking out as we tried to find rhythmm, yet it felt more intimate than any dinner out. The smell of cumin and lemon lingered on our hands as we brushed the fillets with spice. The heat of harissa, the grounding earthiness of cumin, the brightness of citrus. It reminded me of meals by the sea, and the spice markets of Jerusalem where Middle Eastern and North African kitchens met.

Cooking side by side felt like weaving a thread between my childhood, his family traditions, and the beginnings of something new we were building together. That simple date, born out of a surprise at the market, gave us more than dinner. It gave us a ritual, a way of cooking that was not me for him, not him for me, but us. Together.

When Harissa Meets Salmon

Harissa is the heart of this recipe, its chilies, garlic, and spices layered with lemon, olive oil, cumin, paprika, and honey to transform salmon into something vibrant, perfumed with roasted lemon and brightened with cilantro.

Years later, that same spirit of surprise lives on at our table, now as a sheet pan dinner that keeps pace with Leo and Lin, yet still carries the adventure of Moroccan spice, citrus, and sweetness, flaking apart tenderly under a fork.

Cooking salmon has become one of my quiet traditions. It reminds me of the way certain recipes root us in different parts of life. There's the teriyaki salmon risotto I shared years later, born of a need to bring together comfort food and something a little more refined for a family dinner.

I think of the smoked salmon eggs benedict we've had on mornings that felt special enough to mark with something beyond scrambled eggs. And, always, I go back to my grandmother's Russian cured salmon. That one is about patience, about letting time and tradition work their way into food.

Though it's simple enough for any busy evening, this harissa salmon holds traces of the past: the market stalls we explored, the meals we learned to share, and the early beginnings of my family.

Now, when I cook it, my children Leo and Lin dart in and out of the kitchen. They don't always eat salmon with the same enthusiasm, but they notice the habit. It's the smell of the oven, the colors on the pan, the way we set the table together. My husband smiles because he remembers the first time, the fish market, and the way this dish grew into something that belongs to all of us.

Ingredients

• Harissa Paste - The true heart of the recipe. This North African paste of chilies, garlic, and spices brings the heat and depth that make the salmon unmistakably Moroccan-inspired. If harissa is too fiery, you can temper it with a bit more honey or even swap in a mild chili paste.
• Lemon - Both the juice and thin slices are essential. They cut through the richness of the fish and perfume it as it roasts. If fresh lemons aren't on hand, limes will do in a pinch, the flavor will be sharper.
• Honey - A small spoonful of honey balances the heat of the harissa. Maple syrup or date syrup can stand in, but honey gives the most familiar sweetness.

See the recipe card for full list and exact quantities.

How to Make Harissa Salmon Recipe

If you're looking for a weeknight dinner that feels bold and full of life but comes together with little effort, this harissa salmon recipe is exactly that. Roasted on a single sheet pan, it carries the warmth of Moroccan spices and the brightness of lemon straight to the table. Here's how to make it:

Preheat the Oven

Set your oven to 400°F. Line a large baking sheet with parchment or foil. This keeps the salmon from sticking and makes cleanup quick.

Mix the Harissa Marinade

In a small bowl, whisk together the harissa paste, honey, olive oil, lemon juice, cumin, paprika, and a pinch of salt and pepper. The mixture should be smooth and spreadable, with enough body to coat the salmon evenly.

Prepare the Salmon

Lay the salmon fillets skin-side down on the lined sheet. Spoon the harissa mixture over the flesh, spreading it gently with the back of the spoon until each fillet is fully coated.

Add the Lemon Slices

Top each fillet with thin rounds of lemon. As they roast, the lemons soften and release juice into the fish, giving each bite a bright lift.

Cook the Salmon

Place the sheet in the oven and roast for 25-30 minutes, until the salmon flakes apart easily with a fork and the internal temperature reaches 125-130°F.

Rest and Finish

Remove the pan from the oven and let the salmon rest for 5 minutes. Scatter fresh cilantro over the top before serving.

Serve

Bring the salmon straight to the table, removing the lemon slices if you prefer. It's ready to eat with rice, couscous, or a simple salad on the side.

Storage

Leftover harissa salmon will keep in the fridge for up to 2 days when stored in an airtight container. As it rests, the spices mellow into the fish, giving it that deeper, richer flavor. Freezing isn't ideal, since the texture of salmon becomes soft after thawing, so it's best enjoyed fresh within those couple of days.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Harissa Salmon

Harissa salmon with lemon and honey, roasted until tender and full of Moroccan spice

Course Dinner, Main, Main Course

Cuisine Middle Eastern, Moroccan

Keyword cilantro, cumin, dinner, harissa, harissa paste, harissa salmon, honey, lemon, main, main course, Middle East, Middle Eastern, moroccan, paprika, salmon, sheet pan dinner

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 116kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Knife and cutting board

Ingredients

• 4 salmon fillets skin on, pin bones removed
• 2 tbsps harissa paste
• 3 tbsps olive oil
• 2 tbsps lemon juice
• 2 tsps ground cumin
• 1 teaspoon smoked paprika
• 1 ½ tsps honey
• Salt and pepper to taste
• Lemon slices for topping
• Cilantro chopped, for garnish

Instructions

• Set oven to 400°F. Line a large rimmed baking sheet with parchment or foil.
• In a bowl, mix harissa paste, honey, olive oil, lemon juice, cumin, smoked paprika, a pinch of salt, and pepper until smooth and spreadable.
• Place salmon skin‑side down on the sheet. Spoon the harissa mixture over the flesh, coating evenly to the edges.
• Lay thin lemon slices over the top. They'll soften in the oven and perfume the fish.
• Bake 25-30 minutes, until the salmon flakes easily and reaches 125-130°F at the thickest part.
• Let rest 5 minutes. Scatter chopped cilantro before serving. Remove lemon slices if you prefer.

Nutrition

Calories: 116kcal | Carbohydrates: 1g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 26mg | Potassium: 290mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg